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1/2 small sugar-pie pumpkin
2 tbsp olive oil
pinches salt
4 thin slices pancetta, optional
3 tbsp maple syrup
2 tbsp white vinegar
3/4 tsp dried tarragon
1/4 tsp salt
1/4 cup olive oil
1 green apple
2 heads Boston lettuce
1/2 cup chopped walnuts, lightly toasted
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.
Calories 253, Protein 3.1g, Carbohydrates 19.7g, Fat 19.7g, Fibre 3.1g, Sodium 101mg.
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.