Caramelized Pumpkin Salad with Toasted Walnuts and Feta

Serves 4

1 garlic clove, finely chopped
1 shallot, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon Dijon mustard
3 tablespoons white wine vinegar
¾ cup extra virgin olive oil
Kosher salt & freshly cracked black pepper
1 small pumpkin, halved and cut into thin skin-on slices
4 cups baby arugula
1 cup toasted whole walnuts
4 ounces feta

Combine garlic, shallot, rosemary, mustard, and vinegar in a small bowl.

Whisk in ½ cup of the extra virgin olive oil and season with salt and pepper to taste. Set aside.

On a non-stick cookie tray, lay out the pumpkin slices and drizzle with remaining olive oil. Season with salt and pepper.

Roast pumpkin slices in a preheated 350-degree oven until caramelized and soft.

In a large bowl, dress salad greens. Divide evenly to four plates. Add toasted walnuts, pumpkin slices, and chunks of feta to each salad. Finish with freshly cracked pepper.