Warm Spiced Roasted Root Vegetable Salad with Feta and Pumpkin Seeds

• Heat the oven to 425 degrees.
• Peel the squash with a vegetable peeler, trim off the top and bottom and slice it in half. Scoop out the strings and seeds with a large spoon and discard. Slice the squash into 1-inch pieces and spread on a large, rimmed baking sheet.
• Peel the parsnips and slice into 1-inch pieces. Add to the squash on the baking sheet.
• In a small bowl, whisk together the cumin, paprika, cinnamon, salt, pepper, orange zest and juice and olive oil. Pour the mix over the vegetables and toss to coat evenly.
• Roast the vegetables for 20 to 25 minutes, stirring once, or until tender and lightly caramelized.
• Add the arugula (or spinach) to the warm vegetables and toss to wilt slightly.
• Transfer to a large platter or serving bowl. Crumble the feta cheese over the salad and sprinkle with the pepitas.
• Whisk together the pumpkin seed oil, honey and vinegar and drizzle over the salad.

*To toast the pepitas, place them in a small skillet over medium-high heat, stirring frequently until they are fragrant and golden brown, or place them on a small baking sheet and toast them in a 350-degree oven for 10 to 12 minutes. Get creative and play with your salad with some of these tasty variations:

• Toss 1 thinly sliced red onion with the squash and parsnips before roasting for an extra-yummy layer of caramelized sweetness.
• Crumble some cooked, crisp applewood-smoked bacon over the salad and substitute blue cheese for the feta.
• Add a generous mixture of chopped winter salad greens such as curly frisée, escarole and radicchio for beautiful color, crunch and a pleasantly bitter taste contrast.
• Sprinkle some chopped fresh mint over the finished salad to rock the Casbah.

This article appears in Oct 1-31, 2007.