This Thanksgiving, add a healthier option to your table. We have a delicious Autumn Pumpkin Salad that is sure to complement your Thanksgiving meal.

Autumn Pumpkin Salad

3 lb (1.3kg) calabaza pumpkin (or butternut squash)*
1 tablespoon olive oil
salt & freshly ground pepper
1 tablespoon maple syrup
1 cup of broccoli (cooked or raw)
5 oz (141g) arugula or spinach leaves
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts
(optional) 4 oz (113g) blue cheese, coarsely crumbled
(optional) 5 pieces of bacon

MAPLE VINAIGRETTE
1/3 cup olive oil
3 tablespoons maple syrup
2 tablespoon white balsamic vinegar
1 tablespoon yellow mustard
pinch of salt & freshly ground pepper

To make maple vinaigrette, combine all ingredients together in a medium jar with a screw top lid until well combined; set aside.

Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

Peel pumpkin using a small, sharp knife or peeler. Cut pumpkin into 1-inch (2.5cm) pieces. Toss pumpkin, olive oil, salt & pepper and arrange in a single layer on baking sheet. Roast for 30 minutes. Drizzle with maple syrup; toss. Roast a further 10 minutes or until pumpkin is caramelized and turns light brown on the edges.

Arrange arugula or spinach leaves, pumpkin, broccoli, cranberries & walnuts in a large bowl or individual bowls. Drizzle with dressing. (Optional) Top with crumbled blue cheese and/or chopped bacon bits.