Delicious Roast Pumpkin Pear Salad is made with all FRESH and seasonal ingredients - baby spinach, sweet roasted pumpkin, juicy pomegranate and pear topped with crunchy walnuts. It's nutritionally enriched with Grana Padano cheese and tossed in a Pumpkin Seed Oil Vinaigrette.
Preheat oven to 400F. Sprinkle pumpkin with Himalayan salt and arrange in one layer on a baking sheet. Roast until pumpkin is tender-firm and edges are caramelized about 30 minutes. Remove from oven and let cool completely.
Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until ingredients nicely combine.
Put greens in a large salad bowl; sprinkle with Himalayan salt. Drizzle just enough of the dressing over the greens to coat lightly, and toss gently. Arrange sliced pear and scatter the pumpkin, walnuts and pomegranate seeds over the greens. Drizzle with a little more dressing. Top the salad with thinly sliced Grana Padano cheese and serve.