Tender roasted pumpkin mingles with crisp spinach leaves & goat cheese, all adorned with crunchy pumpkin seeds and dressed in a harmonious blend of spicy Harissa Infused Olive Oil and our Pumpkin Spice Balsamic. Each bite offers a symphony of textures and flavors, from the caramelized sweetness of the pumpkin to the earthy freshness of the spinach, culminating in a satisfyingly light and nutritious dish.

I N G R E D I E N T S :

• 2 cups diced pumpkin
• 4 cups fresh spinach leaves
• 1/4 cup pumpkin seeds
• 1/4 cup goat cheese
• 2 tablespoons Rocky Mountain Olive Oil Harissa Infused Olive Oil
• 1 tablespoon Rocky Mountain Olive Oil Pumpkin Spice Balsamic Vinegar
• salt and pepper to taste

I N S T R U C T I O N S :

1. Preheat your oven to 375°F (190°C). Toss the diced pumpkin with 1 tablespoon of Harissa Olive Oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender.
2. In a large salad bowl, combine the roasted pumpkin, spinach, goat cheese and pumpkin seeds.
3. In a small bowl, whisk together the remaining Harissa Olive Oil, Pumpkin Spice Balsamic, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately as a side dish or light lunch.