1. Cut the pumpkin into slices half a centimeter thick, and chop the nuts.
2. Take a baking tray, line the baking tray with baking paper, add pumpkin slices and half of the nuts. Pour in 1 tablespoon of olive oil, sprinkle in 3g sea salt and 2g black pepper, and stir to make the oil and seasoning evenly coated.
3. Fotile oven selects the conventional baking mode, preheated to 200 ℃, baked in the oven for 30 minutes. Roast until the inside of the pumpkin is soft and the edges are slightly caramelized. Take it out every 10 minutes and stir slightly. Take out the roasted nuts and pumpkin and let them cool.
4. Mix black vinegar, olive oil and mix, beat and emulsify evenly. Add honey, sea salt and black pepper to make a sauce.
5. Pour half of the vinaigrette over the toasted pumpkin nuts, and toss gently.
6. Mix the green leafy vegetables with the remaining chopped nuts, drizzle the other half of the vinaigrette, and mix well. Take a flat base, spread the salad, and then pile the nuts and pumpkin.
