Roasted Pumpkin and Bacon Salad

Yield: 4 to 6 servings

Ingredients:

• 1 ½ pounds pumpkin, cut into ¾-inch pieces (about 6 cups, no need to peel)

• 3 thick-cut bacon strips, cut into 1-inch pieces

• 3 tablespoons extra-virgin olive oil

• Salt and black pepper

• ½ cup pecans

• 2 tablespoons maple syrup

• 3 tablespoons red wine vinegar

• 1 ½ tablespoons Dijon mustard

• 1 large bunch Tuscan kale (about 1 pound)

• 3 scallions, thinly sliced

• ¼ cup crumbled blue cheese

Preparation:

Step 1

Heat the oven to 400°F.

On a sheet pan, toss the pumpkin and bacon with 1 tablespoon olive oil and a sprinkle of salt and pepper. Spread into an even layer. Roast for 25 minutes.

Step 2

Meanwhile, in a small bowl, toss the pecans with ½ tablespoon maple syrup and season with salt and pepper.

When the pumpkin has roasted for 25 minutes, top with the pecans and roast until the pumpkin is golden and tender and the bacon is crisp, another 5 to 10 minutes.

Set aside to cool slightly.

Step 3

While the pumpkin is roasting, in a large bowl, whisk together the vinegar, mustard, remaining 1 ½ tablespoons maple syrup, and remaining 2 tablespoons olive oil.

Strip the kale leaves from their stems, tear into bite-size pieces, and add to the bowl of dressing. Toss with your hands until well coated. Set aside.

Step 4

Once the pumpkin has cooled slightly, scrape everything from the sheet pan — including some of the bacon fat — into the large bowl. Toss gently to combine, then top with scallions and blue cheese.

Season to taste with salt and pepper.