Fall Pumpkin Salad
1 sugar pumpkin
2 pears
2 cups quinoa, cooked
1/2 cup walnut pieces, toasted
5 cloves garlic
1/2 lemon
apple cider vinegar
olive oil
salt
1 tsp cinnamon
1 1/2 tsp honey
6 ounces feta
1. Peel and cube pumpkin. Clean and roast seeds.
2. Toss pumpkin in 1 T olive oil and 1 tsp. cinnamon and put on baking sheet.
3. Separate 5 medium garlic cloves, do not peel. Toss in olive oil and place in one corner of baking sheet.
4. Roast at 375 about 20 minutes for garlic and 30 for pumpkin.
5. Cut up pears into bite-sized pieces.
6. In nice serving bowl stir together quinoa, pear, pumpkin and walnuts.
7. In small mixing bowl squeeze out garlic.
8. Juice half lemon.
9. Add honey, whisk together.
10. Drizzle in about 3 T vinegar, whisk.
11. While whisking pour in about 1/3 cup olive oil.
12. Season with pinch of salt and taste.
13. If too vinegary add a touch more olive oil, balance for desired flavor.
14. Pour over quinoa and mix to combine.
15. Crumble feta on top.
16. Serve warm or cold.
