Step 1: Add the pumpkin oil, apple cider vinegar, Dijon mustard, minced garlic, salt and pepper in a jar or bowl with a tight-fitting lid.

Step 2: Shake well to emulsify and refrigerate until ready to use.

Step 3: Shake again before adding to the salad.

Salad:

Step 1: Prepare the roasted butternut squash in advance by placing the chopped squash and cleaned in a large bowl.

Step 2: Toss them with olive oil and maple syrup. Season them with salt, pepper, and nutmeg.

Step 3: Place the prepared vegetables on a baking sheet and roast them in a preheated 425-degree oven for 20 minutes.

Step 4: Remove the vegetables and allow to cool.

Step 5: Lay the bacon strips on a separate baking sheet and cook in the oven until crisp, watching carefully so it does not burn (approximately 20 minutes).

Step 6: Once the bacon is cooked, drain on paper towels and cool.

Step 7: The roasted vegetables and bacon can be made up to two days in advance and stored in the refrigerator until you’re ready to assemble the salad.

Step 8: Up to 1 hour before serving, chop the bacon and lettuce.

Step 9: Place the chopped lettuce in the bottom of a large salad bowl.

Step 10: Chop two pears, and one apple.

Step 10: Assemble the salad by layering the remaining ingredients, including the cooled, roasted butternut squash, dried cranberries, bacon, and sunflower seeds.

Step 12: Drizzle the salad lightly with the prepared pumpkin vinaigrette before serving, if desired, or allow each person to add their own dressing when ready to eat.