Pumpkin Mixed Greens Salad with Maple Vinaigrette

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 2 tablespoons pumpkinseed kernels raw green
• 1 tablespoon olive oil extravirgin
• 0.5 teaspoon thyme leaves fresh minced
• 2 teaspoons maple syrup 
• 8 cups salad greens mixed
• 1 cup pumpkin cubed peeled () ( 8 ounces)
• 3 tablespoons red wine vinegar 
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently.
3. Remove from pan.
4. Coat pan with cooking spray.
5. Add pumpkin, and cook 8 minutes or until browned and tender.
6. Remove from pan.
7. Add thyme, tossing to combine. Cool.
8. Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk.
9. Drizzle over salad greens; toss well to coat.
10. Add pumpkin and pumpkinseeds; toss.