Quinoa, Pumpkin, Nuts and Berries Salad with Winter Dressing

Preheat oven to 400°F (200°C).

Peel and cut pumpkin into bite-sized cubes. Toss with oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, or until tender and caramelized.

Rinse quinoa thoroughly under cold running water. In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Once cooked, fluff with a fork and set aside to cool.

Bring a pot of salted water to boil. Add shelled edamame and blanch for 3 minutes. Drain and set aside.

Chop romaine lettuce, almonds, and walnuts. Slice red onion. Set aside.

In a large bowl, combine the romaine lettuce, cooked quinoa, roasted pumpkin, edamame, chopped onion, dried cranberries, blueberries, almonds, walnuts, and sunflower seeds. Gently toss to mix.

In a small bowl, whisk together the orange juice, honey, rosemary, mustard, olive oil, and vinegar until emulsified.

Pour the dressing over the mixed salad and toss gently to coat all ingredients evenly. Add dollops of ricotta cheese on top. Serve immediately.