Pumpkin Salad

Ingredients:

3 cups of pumpkin, peeled and cut into 1-inch cubes
extra-virgin olive oi
sea salt
12 tiny red onions or shallots, peeled
2 cups cooked wild rice*
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

How to prepare:

Preheat oven to 375.

Toss the pumpkin in olive oil with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions also with live oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft. 

Now it is time to make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. 

In a bowl mix them all. You can use cilantro on top. Kali oreksi!