Autumn salad with baked pumpkin, cabbage, bacon and cranberries

Ingredients:

• 600g butternut squash (about half a large pumpkin), peeled, seeded and cut into 1cm pieces.
• 2 tbsp. l. olive oil
• 3 sprigs fresh thyme + 2 tsp finely chopped fresh thyme leaves
• 220 g Tuscan kale, stems removed
• 220 g Brussels sprouts, ends trimmed
• 2/3 cup walnuts
• 8 strips bacon, cut into 1cm pieces.
• 1 shallot, thinly sliced
• 5 tablespoons of apple cider vinegar
• 4 tsp Dijon mustard
• 2 teaspoons of honey
• 0.5 cups dried cranberries

Preparation:

1. Preheat oven to 220°C. Line a rimmed baking sheet with foil.
2. In a large bowl, combine the pumpkin, oil, 3 sprigs of thyme, 3/4 teaspoon of salt, and a few grinds of black pepper. Transfer to the prepared baking sheet. Roast until the pumpkin is tender and golden brown, stirring once, 20–25 minutes. Discard the thyme sprigs.
3. Meanwhile, cut the kale into 0.5–1 cm pieces; thinly slice the Brussels sprouts. Transfer the kale and Brussels sprouts to a large bowl.
4. Place the walnuts in a medium skillet over medium heat. Toast, stirring frequently, for 3–5 minutes. Transfer to a cutting board and let cool slightly, then coarsely chop.
5. Wipe the skillet dry with a clean kitchen towel and return it to medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate and set aside.
6. Drain most of the bacon grease from the skillet, reserving 1/4 cup. Add the shallots and chopped thyme leaves and cook until the shallots are softened, about 2 minutes. Stir in the apple cider vinegar, mustard, and honey until smooth.
7. Pour the hot dressing over the chopped cabbage and toss until the greens are slightly wilted and evenly coated. Add the fried bacon, roasted pumpkin, toasted nuts, and dried cranberries and toss to distribute the ingredients evenly. Taste and season with salt and pepper. Transfer to a large salad bowl or 6 salad plates for serving.