Roasted Pumpkin Salad with Balsamic Vinaigrette

Bahan-bahan (8 porsi)

• 1 small to medium sugar pie pumpkin (or other winter squash (no bigger than 3 pounds) (see Note 1))
• 2 teaspoons pure maple syrup
• Extra virgin olive oil
• ½ teaspoon ground cinnamon
• Kosher salt and freshly cracked black pepper
• 1 (15-ounce/425g) can of chickpeas ((optional, for protein))
• Sweet Pumpkin Crunch ((see 2nd recipe card))
• Blender Balsamic Vinaigrette ((see 3rd recipe card; see Note 2 for quicker alternative))
• 1 medium fennel bulb, (shaved with a mandoline or very thinly sliced)
• 1 cup (16g) parsley leaves and tender stems, ( roughly chopped)
• 1 small handful fresh mint leaves, (torn (optional; can use fennel fronds instead))
• 5 to 7 ounces (150 to 200g) arugula or watercress ( (see Note 3 for alternatives))
• 2 ounces (56g) vegan feta, (crumbled (optional for a creamy, salty flavor))