Arugula And Roasted Pumpkin Salad With Blue Cheese And Pecans

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Los Angeles Times


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pepper, a sweet-hot

powder, are available at restaurant supply stores, specialty cooking stores and well-stocked markets. You may substitute walnut oil or peanut oil, and any other chile powder.

1/4cup pecan halves

3 cups peeled and seeded pumpkin, cut into 1-inch cubes

5 tablespoons pumpkin seed oil, divided

1/4teaspoon aleppo pepper

1/2 teaspoon coarse sea salt, or to taste

1 tablespoon Sherry vinegar

1 teaspoon Dijon mustard

1 small shallot, peeled and minced

Freshly ground black pepper to taste

2 small bunches arugula, trimmed, washed and dried well

1/4 pound (1 cup crumbled) good blue cheese

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