Cheese Pumpkin Salad With Chipotle-Honey Viniagrette

• For the salad
• 1 large wedge cheese pumpkin (about 1.5 lb)
• 2 carrots, peeled and cut into bitesized chunks
• 2 parsnips, peeled and cut into bitesized chunks
• 2 large red or yellow peppers, chopped
• 1 small onion, diced
• 1 jalapeno, minced
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1 15 oz can black beans
• 1/2 cup goat cheese crumbles
• 5 ounces baby spinach
• For the vinaigrette
• 2 chipotles in adobo sauce
• juice of 1 lime
• 2 tablespoons red wine vinegar
• 1.5 tablespoons honey
• 1/2 teaspoon oregano
• 1-2 tablespoons EVOO

1. Preheat oven to 400 degrees. Line a large baking sheet with tin foil and EVOO spray (or 1 Tbsp EVOO). Add pumpkin, carrots, parsnips, and peppers, sprinkle with salt, and roast for ~30 min, flipping once, until veggies are browned around the edges.
2. While the vegetables are roasting, heat 1 tbsp EVOO in a small skillet. Add the onion and garlic, cook for 1-2 minutes. Add the jalapeno, cumin, and a dash of salt, stirring frequently until onions are translucent and have lost their bite, 5 to 7 minutes. Set aside.
3. Make the dressing. Combine all vinaigrette ingredients plus a generous sprinkle of salt and pepper in a blender. Adjust seasonings to taste.
4. To assemble the salad, chop the cheese pumpkin wedge into large chunks. Mix the veggies from the oven with the veggies from the skillet, plus the black beans. Serve over a bed of spinach, and top with 1 to 2 Tbsp of goat cheese (per serving) and a few spoonfuls of vinaigrette.

salad, wedge cheese pumpkin, carrots, parsnips, red, onion, garlic, cumin, black beans, goat cheese crumbles, baby spinach, vinaigrette, chipotles, lime, red wine vinegar, honey, oregano, evoo

Taken from food52.com/recipes/65597-cheese-pumpkin-salad-with-chipotle-honey-viniagrette (may not work)