Directions

Salad:

1. Preheat oven to 400 F (200 C).
2. Line 2 baking sheets with parchment paper.
3. Wash pumpkin, then cut stem off pumpkin by making a circle and pulling it off of the pumpkin.
4. Remove seeds and place in colander to rinse and remove strings. Set aside to let dry.
5. Cut pumpkin into sections, scrape away remaining strings and peel off outer skin. Then chop into chunks.
6. Wash beet, peel and cut off ends. Then slice into chunks.
7. Place garlic (whole and unpeeled), beet slices, pumpkin chunks and seeds onto parchment paper.
8. Drizzle olive oil then sprinkle red pepper flakes, salt and pepper.
9. Bake for 20-40 minutes until pumpkin and beets are tender. Watch seeds and bake for less time, until golden brown.
10. Let seeds, pumpkin and beets cool.
11. Meanwhile, wash lettuce well and chop. Then add to bowl.
12. Add cooled root veggies to bowl and mix with dressing.
13. Portion into large bowl or plate, garnish with roasted pumpkin seeds. Enjoy!
14. Save extra roasted pumpkin and seeds for a snack or add to your favorite dish.

Dressing:

1. Add olive oil, juice from lime, maple syrup, mustard, salt and pepper to blender or food processor.
2. Peel and chop shallot then place into blender.
3. Squeeze roasted garlic out of peel and add to blender.
4. Blend well adding more seasoning as needed to taste.
5. Store extra dressing for about 7-10 days in the fridge in an air-tight container.