Recipes Cumin Roasted Pumpkin Salad with Creamy Cilantro Dressing Be the first to rate & review! To lighten up this salad even more, use nonfat Greek yogurt. Slideshow: More Healthy Salads By Phoebe Lapine Phoebe Lapine F&W Digital Food Awards Winner Website Feed Me Phoebe Profile Phoebe Lapine is an amazing self-taught cook who creates healthy takes on comfort food in her tiny Manhattan apartment. For a quesadilla, she sandwiches a small amount of cheddar cheese with melted leeks and grated carrots; for tacos, she blends avocado with nonfat Greek yogurt to make a healthier version of crema. "My philosophy is to eat a lot of good with a little bad," she says. A private chef and culinary instructor, she always teaches her students how to dice an onion properly. "The better they do it, the less they'll cry," she says. "I save people from a lot of tears." Food & Wine's Editorial Guidelines Published on January 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Phoebe Lapine Active Time: 10 mins Total Time: 45 mins Yield: 4 Ingredients 1 small pumpkin (about 2 to 2 1/2 pounds), scrubbed 1/4 cup extra-virgin olive oil, divided 1 teaspoon ground cumin Sea salt 6 ounces Greek yogurt 1/2 cup loosely packed cilantro leaves 2 tablespoons lime juice 12 ounces hearts of romaine, thinly sliced 2 tablespoons pepitas Directions Preheat the oven to 425°. Line a baking sheet with parchment paper. Cut the top and bottom off the pumpkin using a large chef's knife. Halve lengthwise and scoop out the flesh and seeds with a spoon. Cut the cleaned pumpkin into 1/4-inch wedges. In a large mixing bowl, toss the pumpkin wedges with 2 tablespoons olive oil, cumin and 1 teaspoon sea salt. Arrange in an even layer on the baking sheet and cook in the oven for 30 to 40 minutes, turning the wedges halfway through the cooking process, until they are browned and tender. Meanwhile, in a small food processor, puree the yogurt, cilantro, lime juice, remaining olive oil, 1/2 teaspoon salt and 2 tablespoons water until smooth. In a large mixing bowl, toss together the romaine and cilantro dressing. Transfer the salad to a serving platter and top with the pumpkin wedges and pepitas. Rate it Print