Preheat the oven to 350 F.
In a bowl, combine the pumpkin, curry powder, salt, pepper, and olive oil and mix well.
3 cups chopped pumpkin, 2 tsp. curry powder, 1 tsp. salt, ½ tsp. pepper, 2 tbsp. olive oil
Transfer to a baking sheet and place in the oven.
Allow roasting for 30-45 minutes until the pumpkin is cooked through and starting to caramelize.
Remove from the oven and allow to cool for 10 minutes.
To make the dressing, combine all the ingredients and blend with either a hand blender, blender, or food processor.
1 cup cranberries, 1-2 tsp. honey, 3 tbsp. olive oil, Salt & pepper to taste, 2 tsp. red wine vinegar
To assemble the salad, place the lettuce leaves on a large platter, then top it with the shredded turkey, roasted pumpkin, sliced apples, walnuts, and dressing.
2 cups leftover roasted turkey, 2 Granny Smith apples, 1 cup toasted walnuts, 3 cups chopped pumpkin, 6 cups lettuce leaves of your choice
Toss and serve.