German Autumn Vegetable Salad with Crispy Bacon

Instructions

1. 1
   Dice the autumn vegetables into bite-sized pieces and lightly roast in a pan with a drizzle of oil for 10-12 minutes until tender
2. 2
   In a separate pan, fry the diced bacon until crispy, then set aside
3. 3
   Whisk together apple cider vinegar, sunflower oil, mustard, salt and pepper to make the warm dressing
4. 4
   Arrange salad greens on a plate, top with roasted vegetables and crispy bacon
5. 5
   Pour warm dressing over the salad and toss gently
6. 6
   Sprinkle with pumpkin seeds and serve immediately