With a sharp knife, slice the stem off the pumpkin. Then, slice pumpkin in half. Scoop out the seeds and guts.
Cut pumpkin halves into wedges, then into 1-inch chunks. Finally, slice the skin off each piece.
Cook's notes: I find it is easier to remove the skin after it has been cut into chunks. It's a bit of prep work in advance but makes it easier to prepare the salad once it's all roasted.
Preheat oven to 425f degrees. Place aluminum foil on a large baking sheet (this makes for easier cleanup later.) Spread out pumpkin chunks onto baking sheet. Drizzle with olive oil and sprinkle with about ¼ tsp of cinnamon (I just eyeball it.)
Then, using your hands, toss the pumpkin chunks around until they are all evenly coated with the oil and cinnamon.
Place into oven and roast for about 20 minutes (pumpkin should be fork tender.) Allow it to cool for about 10 - 15 minutes.
Meanwhile, prepare the dressing. In a small bowl, whisk together ¼ cup honey with 1 tablespoon orange juice and ¼ teaspoon cinnamon.
In a bowl, combine roasted pumpkin with cranberries and chopped pecans and drizzle with honey dressing. Gently stir. Then serve.
This can be served warm or room temperature. Makes for a great side dish if you are bringing to a dinner.
•Substitutes: You can use fresh butternut squash or sweet potatoes as a substitute for the pumpkin. Also, frozen diced sweet potato or butternut squash can also be used. •Want it sweeter? Try adding some brown sugar along with the cinnamon before roasting. •More options: Try adding some baby spinach leaves or romaine lettuce and diced apples for a fall harvest salad!