Roasted Pumpkin Salad

Preheat the oven to 400 degrees F / 200 C, line a baking sheet with parchment paper.

Combine the diced pumpkin, slice onion, 1 tbsp olive oil, paprika, garlic powder, onion powder and salt into a mixing bowl and toss to combine.

Transfer to prepared baking tray and spread in an even layer.

Roast for 30-40 minutes or until the pumpkin is soft and lightly golden in color.

Meanwhile cook the quinoa as directed on the packaging. Set aside to cool.

In a small mixing bowl whisk together all of the dressing ingredients.

To assemble the salad: Add ⅓ of the dressing to a mixing bowl along with the kale.

Using clean hands, massage the dressing into the chopped kale for 1-2 minutes.

Next add the arugula, cooked pumpkin and quinoa along with the dried cranberries and ½ of the chopped parsley. Gently toss to combine.

Arrange salad on a serving dish, drizzle with dressing and top with slivered almonds and remaining chopped parsley.