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Roasted pumpkin, arugula and goats cheese salad

Serves: 4
Ingredients
Pumpkin, small, peeled, seeded, cut into 4cm chunks 1.5-2 kg
Olive oil 2 tbsp
Salt and pepper to taste
Arugula (rocket lettuce), fresh 750 gm
Pumpkin & pine seeds ¼ cup
Goats cheese, crumbled 1 cup
For the dressing:
Balsamic vinegar, white 3 tbsp
Dijon mustard 1 tsp
Honey 1 tbsp
Olive oil ¼ cup
Salt and pepper to taste
Method
Toss the pumpkin pieces with olive oil and season with salt and pepper.
Spread the pumpkin evenly across a baking sheet and bake in a hot oven (230°C) for about 45 minutes. Cool to room temperature.
Toast the pumpkin and pine seeds in a frying pan over high heat until golden brown then remove from the pan and allow to cool.
Whisk the ingredients for the dressing.
Place the arugula, roasted pumpkin pieces and pumpkin and pine seeds in a large bowl.
Drizzle with the dressing and toss gently to coat.
Arrange the salad on individual plates or a single large platter then top with crumbled goat's cheese.