Method
Pre heat the oven to 180ºC. Spread the pecans on a baking sheet and toast for about 10 minutes. Toss with 1 tbsp of olive oil and season with sea salt. Meanwhile peel and deseed the green Kabocha and slice the squash length ways into ¾ thick wedges, place on a baking sheet and drizzle with a tbsp of olive oil, season with sea salt and black pepper.
Roast in the oven for 25 minutes, until golden brown and remove from the oven. Meanwhile heat a sauté pan over a high heat and add the smoked bacon, heat until lightly golden tossing occasionally.
Salad Dressing
Place the sherry vinegar, a pinch of sugar and the remaining olive oil into a bowl, mix thoroughly and season with sea salt and black pepper.
Place the salad leaves on a serving dish, add the squash wedges, bacon, toasted pecan nuts and Manchego cheese to the dish and drizzle with the dressing.
