Preheat the oven to 200°C. Mix together pumpkin, oil, 1 tbsp Lee Kum Kee Premium Soy Sauce, 1 tbsp maple syrup and sesame seeds. Toss well then bake for 20 minutes, or until just tender. Make sure you turn them halfway for an even cook. Then set aside to cool to room temperature.
Dressing– Mix all ingredients into a small bowl and set aside.
Toast pecans and seeds in a pan on the stove top over a medium heat. Once they’re toasty (this only takes a few minutes, so don’t take your eyes off them), remove from heat and immediately add ½ tbsp Lee Kum Kee Premium Soy Sauce plus 1 tbsp maple syrup. Mix through so each seed and nut is coated. Set aside to cool. Don’t worry if they clump together as they cool. Just break them apart when you mix them through the salad at the end.
Grill bacon until it’s crispy, then chop finely and set aside.
Steam, or stir fry kale for 2 minutes. You just want to make it a little wilted but still hold some shape. Set aside to cool.
In a large serving bowl, mix kale together with enough of the dressing so that each leaf is lightly coated. Mix through pecan & seed mix cranberries, bacon and shallots, then layer fetta and pumpkin carefully, then drizzle with extra salad dressing and Lee Kum Kee Pure Sesame Oil, then serve with crunchy grilled bread.
Pro Tip –Use this salad dressing on sandwiches with leftover Christmas ham!