Town and Country Roasted Pumpkin Salad

• 34 lb fresh pumpkin, peeled and cut into 1/2 inch chunks
• 1 tablespoon olive oil
• 34 lb fresh green beans (frozen may be used if fresh are unavailable; just thaw and briefly immerse in boiling water to finis)
• 1 bunch green onion, trimmed and sliced
• chives (to garnish)
• lemon, zest of (to garnish)
• 14 cup lemon juice
• 1 teaspoon lemon, zest of
• 14 cup olive oil
• 1 12 teaspoons whole grain mustard
• fresh ground black pepper

1. Preheat oven to 400F.
2. Toss or brush pumpkin chunks with oil and roast for 25-30 minutes until tender and the edges have browned lightly.
3. Trim beans, cut in half lengthwise, and blanch in boiling salted water for 2 minutes.
4. Drain and refresh in ice cold water; drain and dry on paper towels.
5. Toss together the warm pumpkin, beans and spring onions with dressing.
6. Garnish with chives and lemon zest.
7. Put dressing ingredients in a jar and shake well to combine.

fresh pumpkin, olive oil, green beans, green onion, chives, lemon, lemon juice, lemon, olive oil, grain mustard, fresh ground black pepper

Taken from www.food.com/recipe/town-and-country-roasted-pumpkin-salad-85894 (may not work)