Toast the pecans and pepitas: You can purchase pre-roasted nuts, or do it on your own in just a few minutes. To do so, add the nuts/seeds to a small pan over medium-low heat. Cook, stirring often, until they just start to brown. Be careful - they burn very easily. 

Storage: If you're not eating this salad right away, we suggest storing the dressing separately. If you are making for meal prep, wait to add the roasted pumpkin until before serving.

Pumpkin: To make this recipe, you'll need to find a pie pumpkin. They're readily available in most stores in the US during fall, but they can sometimes be difficult to find. If you can't find any fresh pumpkin, you can substitute with kabocha squash (it has a similar flavor and texture), or even butternut or acorn squash. 

Arugula: Feel free to substitute with another green like spinach, baby kale or mixed salad greens. 

Make it a full meal by adding in a cooked grain like brown rice, quinoa or farro and a protein of choice. If adding one or both, we suggest increasing the amount of vinaigrette.