METHOD

Roasting the Pumpkin and Walnuts

1. Preheat the oven to 200°C.
2. In a large bowl, toss the chopped pumpkin pieces with olive oil, salt, and pepper until well coated.
3. Spread the pumpkin evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the edges are golden and the pumpkin is fork-tender. Remove from the oven and let it cool slightly.
4. On another small tray, spread out the walnuts and place in the oven to roast for 8-12 minutes until fragrant and slightly golden. Watch carefully to ensure these don’t burn. 

Shallot Vinaigrette

1. In a small food processor or using a hand blender, combine the finely chopped shallots, extra virgin olive oil, lemon zest, lemon juice, Dijon mustard, salt, and black pepper.
2. Blend until the ingredients are well combined and the dressing has a smooth consistency. Adjust salt and pepper to taste.

Assembling the Salad

1. On a large serving dish, arrange the sprouts or leafy greens, roasted pumpkin and finely sliced radishes. Crush the walnuts roughly with your fist while sprinkling over the salad. 
2. Drizzle over the shallot vinaigrette, and sprinkle with Davidson plum powder, if using. Serve.