Kale Salad with Roast Pumpkin and Maple Cider Dressing | Renovatio

Ingredients

• 3 tablespoons Activated Apple Cider Vinegar
• 1 1/2 tablespoons pure maple syrup
• 2 teaspoons dijon mustard
• 6 tablespoons olive oil
• Sea salt and black pepper to taste
• 1 medium butternut pumpkin, peeled and cut into 2cm cubes (about 4 cups)
• 6 rashers streaky bacon
• 6 cups kale chopped (or mixed salad leaves)
• 1 teaspoon olive oil + 1 tablespoon olive oil
• Sea salt
• 3/4 cup pecans
• 1 teaspoon coconut oil
• 1 teaspoon maple syrup
• 1 large apple finely diced (I used pink lady)
• 1/2 cup dried cranberries