Roasted Pumpkin, Pancetta And Arugula Salad - cooking recipe

Ingredients

2 lbs pumpkin, peeled, deseeded, cut into bite-size pieces
2 None red onions, cut into wedges
4 tbsp olive oil
12 slices pancetta
3 cloves garlic, finely sliced
1 tbsp balsamic glaze
15 oz arugula

Preparation

Preheat oven to 400\u00b0F. Line a baking sheet with parchment. Place pumpkin, onions, and half the olive oil in a bowl, season with salt and pepper and toss to coat. Spread out on lined baking sheet and roast for 30-35 mins, until tender and golden. Remove from oven and set aside.
Heat remaining oil in skillet over high heat. Add pancetta in batches, cook for 2 mins each side until crisp and golden. Remove from pan and drain on paper towels.
Turn off heat and add garlic to pan. Allow to infuse for 15 mins. The flavored oil will become the dressing of your salad. Add balsamic glaze and whisk to disperse.
To serve, place roasted vegetables and arugula on serving platter and drizzle with dressing. Break up pancetta into shards and sprinkle over salad.