Make a simple, yet elegant salad bursting with color and flavor. Roasting pumpkin and green beans maximizes their flavors. Toss with olive oil and serve chilled. As a variation, serve warm as a side dish.
Cut the pumpkin in half with a heavy chef's knife. Heat the oven to 450 degrees Fahrenheit.
Halve each of the pumpkin halves to make quarters, and scoop out the seeds with a spoon.
Trim the heavy skin away from each of the pumpkin quarters.
Cut each pumpkin quarter into 2-inch chunks, and toss with 2 tbsp. olive oil. Arrange on a roasting pan.
Roast the pumpkin for 20 minutes or until tender.
Fill a saucepan halfway with water and bring to a boil over medium-high heat.
Cut the green beans into 2-inch lengths and drop into the boiling water.
Cook the green beans for 10 minutes or until tender and bright green.
Drain and rinse the green beans in a colander.
Toss the green beans with the remaining olive oil and add to the roasting pan with the cooked pumpkin.
Roast the pumpkin and green beans for an additional 20 minutes at 450 degrees or until the edges begin to caramelize.
Sprinkle the hot pumpkin and green beans with the kosher salt and pepper, if desired. Chill in the refrigerator for two hours before serving as a salad. Serve warm as a side dish.