Cooking time:

4 minutes

Preparation time:

15 minutes

Roasting Time:

15 minutes

Makes:

6 servings

Ingredients

• 1/2  small sugar pumpkin
• 2 tbsp (30 mL) olive oil
• pinches of salt
• 4  thin slices pancetta (optional)
• 3 tbsp (45 mL) maple syrup
• 2 tbsp (30 mL) white vinegar
• 3/4 tsp (4 mL) dried tarragon
• 1/4 tsp (1 mL) salt
• 1/4 cup (50 mL) olive oil
• 1  green apple
• 2  heads Boston lettuce
• 1/2 cup (125 mL) walnut pieces, lightly toasted

Buttery Boston lettuce makes a tender nest for roasted pumpkin and tart apple, while a hint of maple syrup adds a rich autumn flavour to the tarragon-scented dressing – a perfect balance of colours and textures.

Instructions

• Preheat oven to 400F (200C). Cut pumpkin into quarters. (Microwaving on high for a couple of minutes makes this easier.) Peel, then scoop out and discard seeds. Cut into small pieces and place in a large bowl. Toss with 2 tbsp (30 mL) oil and pinches of salt. Spread out on a rimmed baking sheet. Roast until fork-tender, 15 to 20 minutes. If making ahead, cover and refrigerate up to 2 days.
• Meanwhile, set a large frying pan over medium heat. Add pancetta. Cook until crisp, about 2 to 3 minutes per side. Remove to paper towels. In a small bowl, whisk maple syrup with vinegar, tarragon and salt. While whisking, slowly drizzle in 1/4 cup (50 mL) oil. Set aside or, if making ahead, leave at room temperature up to 1 day.
• Just before serving, cut unpeeled apple into batons and place in a large salad bowl with pumpkin. Tear lettuce into large pieces and add. Drizzle with dressing and toss to coat. Crumble pancetta overtop and sprinkle with toasted walnuts.

Nutrition (per Serving)

protein

3.1 g

fat

19.7 g

carbohydrates

19.7 g

fibre

3.1 g

iron

1.5 mg

calcium

53 mg

sodium

101 mg

calories

253