A savory and delicious Fall recipe featuring comfort foods like yummy pumpkin, tasty spanish ham and manchego cheese. Sure to be a crowd pleaser.

Ingredients

• 1 sugar pumpkin (peeled, cleaned and cut into 1 inch cubes)
• Pumpkin seeds (reserved from pumpkin and cleaned
• 4 cups arugula
• 4 slices Fermin serrano ham (torn into pieces)
• 1/4 cup manchego cheese (shaved)
• 1 tsp dried thyme
• 1/2 tsp  La Dalia smoked paprika
• 2 tbsps extra-virgin olive oil
• kosher salt
• 1 lemon (cut in half)
• 11/2 tbsps wildflower honey (regular honey is fine too!)
• 1/4 cup extra-virgin olive oil
• ground pepper (Fresh)

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl, toss 1-inch pumpkin cubes with olive oil and thyme.
3. Place in single layer on a parchment-lined cookie sheet.
4. Bake for 30-40 minutes.
5. Check halfway through and turn if neccessary.
6. Meanwhile, bring a small pot of well salted water to a boil. Add pumpkin seeds.
7. Simmer for 10 minutes. Drain. Toss with a smattering of kosher salt and smoked paprika.
8. Place in single layer on a parchment-lined cookie sheet.
9. Bake for 10 minutes. (You can cook these while the pumpkin is roasting, just keep an eye on it because the seeds can burn rather quickly.)
10. For the dressing, grill or broil the lemon, flesh side down for about 5 minutes. Cool.
11. Juice about 3 tbs of lemon juice into a small bowl.
12. Combine with honey and a pinch of fresh ground pepper.
13. Slowly whisk in olive oil until you get your desired consistency.
14. Taste and adjust flavors as neccessary.
15. To prepare the salad - in a large bowl, toss arugula and vinaigrette.
16. Place arugula on four salad plates or you can leave in the large bowl to serve family style.
17. Top with roasted pumpkin, Serrano Ham, Manchego cheese and roasted pumpkin seeds.
18. Enjoy!