Step 1

Preheat the oven to 375 degrees F.

Step 2

Toss the pumpkin with the olive oil, the salt, and the pepper.

Step 3

Spread the pumpkin on a baking sheet.

Step 4

Roast until golden-brown on the edges, about 25-30 minutes.

Step 5

Toss the roasted pumpkin with the cooked rice, the salad greens, the feta, the pomegranate seeds, and the pepitas in a large bowl.

Step 6

Whisk together 2 tablespoons of the olive oil, the vinegar, the blood orange juice, the cumin, the coriander, the cinnamon, the salt, and the pepper until a smooth dressing forms.

Step 7

Taste the dressing for seasoning.

Step 8

Add the dressing to the salad, tossing to combine.

Step 9

Serve.