Roasted Pumpkin Salad

Pumpkin, sprinkled with salt, pepper and a little olive oil and baked at about 380 degrees until tender.
2 small bunches arugula, trimmed
1 bunch green onions. Sliced thin
1 cucumber sliced
2 carrots grated
2 red bell peppers cut into strips
1/2 cup salted, roasted pumpkin seeds or pine nuts

Toast pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Put the arugula and other ingredients in a large salad bowl, coat with the dressing, and toss to combine. Garnish with the roasted pumpkin seeds or pine nuts and serve immediately with the following:

BALSAMIC VINAIGRETTE
3 Cups Salad Oil
1/2 cup Balsamic Vinegar
1/2 cup White Wine Vinegar
1/4 bunch Fresh Basil -- chopped
1/4 bunch Fresh Thyme Leaves -- chopped
1/4 bunch Fresh Tarragon -- chopped
1/4 bunch Fresh Chives -- chopped
1/4 bunch Fresh Oregano - chopped