German Autumn Salad with Roasted Pumpkin and Walnuts

Instructions

1. 1
   Preheat oven to 200°C. Toss pumpkin cubes with salt and pepper, roast for 15 minutes until tender and lightly caramelized.
2. 2
   While pumpkin roasts, fry bacon pieces in a pan until crispy, remove and set aside.
3. 3
   In the bacon fat, sauté shallot briefly until softened. Add vinegar, mustard, and oil to create the warm dressing.
4. 4
   Arrange greens on plates, top with roasted pumpkin, walnuts, and crispy bacon.
5. 5
   Drizzle warm dressing over salad and serve immediately.