Start by preparing the dressing. Combine the all the dressing ingredients – olive oil, vinegar, tarragon, parsley, salt, and pepper –in a bowl (or a mason jar) and whisk to combine. Set aside for now.
Next, start preparing the salad ingredients. In a large nonstick skillet, heat the 1 ½ tablespoons of olive oil over medium heat.
Add the diced pumpkin in an even layer and cook over medium heat until lightly browned on the bottom, about 5 minutes.
Sprinkle the diced pumpkin with salt and pepper, and toss well in the pan. Reduce heat to medium-low, and continue cooking, stirring occasionally, until tender and lightly browned on the other side, about 6 to 7minutes.
In a large bowl, toss the salad greens with the cranberries, pecans, pumpkin seeds, and roasted pumpkin. Pour the dressing over the salad and toss well. Serve the salad right away.
