This delicious warm salad is the perfect start to a fall evening dinner.

Roasted pumpkin, rapini and pecan salad

Ingredients:

1 pie pumpkin

1 bunch rapini

2 cups roasted and salted pecans

2 cloves garlic

1 shallot

1 chili pepper

4oz. extra virgin olive oil

1oz. sherry vinegar

Method:

1)    Peel and dice pie pumpkin into cubes. Coat with olive oil and salt and pepper.

2)    Roast pumpkin at 350F until tender and set aside to cool.

3)    In a large saute pan, sweat shallots, garlic and chilies with olive oil.

4)    Blanch rapini for one minute and marinate in saute pan mixture.

5)    Toss in pumpkin and pecans.

6)    Dress with vinegar and salt & pepper to finish. Can be served cold or warm.

Serves 4

Courtesy Randy Feltis, @oscarsbarrie