Roasted Pumpkin Salad with Ricotta

Instructions

1. 1
   Preheat oven to 200°C (400°F). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper.
2. 2
   Roast for 15-18 minutes until golden and tender, stirring halfway through.
3. 3
   In a bowl, whisk together remaining olive oil, white wine vinegar, salt, and pepper.
4. 4
   Combine roasted pumpkin, red onion, and cilantro in a serving bowl.
5. 5
   Drizzle with vinaigrette and gently mix.
6. 6
   Top with dollops of fresh ricotta and sprinkle with toasted pumpkin seeds before serving.