Tangy Pumpkin Asparagus Salad with Hazelnut Cranberry Dressing

The roasted pumpkin and asparagus in this colorful salad are both sweet and earthy, and the hazelnut cranberry dressing on top makes it extra tangy. Its a great mix of tastes and textures that would be great as a light lunch or as a side dish.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 bunch asparagus, trimmed
• 1 cup fresh cranberries
• 1/2 cup hazelnuts, chopped
• 4 cups mixed salad greens
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Put pumpkin cubes on a baking sheet and season them with salt, pepper, and olive oil

Roast for 25 to 30 minutes, or until soft and slightly caramelized

Put the cranberries, maple syrup, and a little water in a small saucepan

Keep cooking on medium-low heat for about 5 minutes, or until the cranberries pop

Take it off the heat and let it cool down a bit

Put cooked cranberries, hazelnuts, olive oil, balsamic vinegar, mustard, salt, and pepper in a blender

So that the dressing is smooth, blend until it is

Meanwhile, steam the asparagus for about 5 minutes, or until its just barely soft

Remove the water and set it aside

Cook the pumpkin and asparagus, then add the mixed greens to a large bowl and toss them together

Add the hazelnut cranberry dressing to the salad and gently toss it to coat

Serve right away and enjoy