Roasted Pumpkin Salad With Orange Dressing

• 1 medium butternut squash or pie pumpkin (about 3 pounds)
• 1/4 cup plus 6 tablespoons olive oil, divided
• 1/4 cup plus 2 tablespoons honey, divided
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/2 cup orange juice
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped shallot
• 1 garlic clove, minced
• 2 teaspoons grated orange peel
• 10 ounces fresh arugula or 1 pound fresh baby spinach
• 1 cup dried apricots, thinly sliced
• 1 cup dried cranberries
• 1 package (5.3 ounces) fresh goat cheese, crumbled

1. Preheat oven to 350u0b0. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes.
2. Place seeds on a
3. ; bake until golden brown, 8-10 minutes.
4. Place orange juice, vinegar, shallot, garlic, orange peel and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
5. In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

butternut squash, olive oil, honey, salt, pepper, orange juice, balsamic vinegar, shallot, garlic, arugula, dried apricots, cranberries, goat cheese

Taken from www.tasteofhome.com/recipes/roasted-pumpkin-salad-with-orange-dressing/ (may not work)