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Ingredients

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt

12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
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

Description

A Roasted Pumpkin Salad Made With Wild Rice, Tiny, Caramelized Red Onions Drizzled With A Simple, Honey-kissed, Creamy Sunflower Seed Dressing. A Colorful Harvest Salad Perfect For Fall Festivities.

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