To begin, lightly toast almonds in a pan over low heat. Once golden, remove from pan onto a dish and set aside to cool
Place the pumpkin cubes on an oven tray and lightly season with salt, pepper and a very light pour of olive oil. Bake at 180 for approx 25 minutes, or until the edges darken slightly. Set aside to cool.
On a large salad platter, layer salad mix with carrot and cabbage. Mix through the crunchy noodles. Top the salad with roasted pumpkin, and a generous sprinkle of nuts. Dress with Changs Crispy Noodle Salad Dressing and serve.
