Cheese Pumpkin Salad with Chipotle Honey Viniagrette

Ingredients

• For the salad
• 1 large wedge cheese pumpkin (about 1.5 lb)
• 2 carrots, peeled and cut into bitesized chunks
• 2 parsnips, peeled and cut into bitesized chunks
• 2 large red or yellow peppers, chopped
• 1 small onion, diced
• 1 jalapeno, minced
• 1 garlic clove, minced
• 1/2 teaspoon cumin
• 1 15 oz can black beans
• 1/2 cup goat cheese crumbles
• 5 ounces baby spinach
• For the vinaigrette
• 2 chipotles in adobo sauce
• juice of 1 lime
• 2 tablespoons red wine vinegar
• 1.5 tablespoons honey
• 1/2 teaspoon oregano
• 1-2 tablespoons EVOO

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