Spanish Autumn Salad with Roasted Pumpkin and Jamón

Instructions

1. 1
   Preheat oven to 200°C (400°F). Toss pumpkin cubes with 2 tbsp olive oil, smoked paprika, salt, and pepper.
2. 2
   Spread on a baking sheet and roast for 20 minutes until golden and tender.
3. 3
   While pumpkin roasts, whisk together sherry vinegar, 3 tbsp extra virgin olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
4. 4
   Arrange mixed greens on plates and top with warm roasted pumpkin.
5. 5
   Drape jamón ibérico slices over the salad and add Manchego shavings.
6. 6
   Drizzle vinaigrette over the salad just before serving.