German Autumn Salad with Pumpkin and Walnuts

Instructions

1. 1
   Preheat oven to 200°C and toss pumpkin cubes with olive oil, salt, and pepper
2. 2
   Roast pumpkin for 15-18 minutes until golden and tender
3. 3
   Toast walnuts in a dry pan for 2-3 minutes and set aside
4. 4
   Whisk together apple cider vinegar, walnut oil, and honey to create vinaigrette
5. 5
   Arrange fresh lettuce on plates and top with warm roasted pumpkin
6. 6
   Add apple slices, toasted walnuts, and shaved Gouda cheese
7. 7
   Drizzle with vinaigrette and season with salt and pepper