Triple Surprise Kale Salad

• 1 small Sugar Pie pumpkin (about 3 to 3 1/2 pounds)
• 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling the pumpkin
• Freshly ground black pepper
• 4 long slices (about 5 ounces) of thick bacon, cut into big bite-size squares
• About 1 1/2 teaspoons of brown sugar, divided
• A pinch of cinnamon (about 1/4 teaspoon)
• A pinch of cayenne pepper (about 1/4 teaspoon)
• 1/2 cup (about 3 ounces) blanched almonds, cut into quarters
• 1 teaspoon coarse sea salt
• 12 ounces kale
• 1 tablespoon cider vinegar

1. Preheat the oven to 400u0b0 F. Chop the pumpkin in half and remove the seeds. Cut the pumpkin into slices, remove the skin, and then cut the flesh into 3/4-inch cubes. Drizzle the cubes with a little olive oil, season with black pepper, and toss to combine. Place the cubes on a baking sheet lined with parchment paper and bake for about 30 minutes, until nicely caramelized and soft (but not soft enough that the pumpkin is falling apart). Remove the pumpkin from the oven and let it cool. (You will not have to use all of the pumpkin cubes for this dish -- probably only about half -- but they are a good leftover to have.)
2. Decrease the oven temperature to 325u0b0 F. Line another baking sheet with parchment paper and arrange the bacon slices on the sheet in a single layer. Sprinkle the bacon with about 1/2 teaspoon of the brown sugar, the cinnamon, and the cayenne. Bake for about 25 to 30 minutes, or until the bacon is caramelized and very crispy, and all of the fat has rendered out. Let the bacon cool completely and then cut it into 3/4-inch pieces. (The bacon will crisp more as it cools.)
3. Heat a cast iron skillet over medium heat. Reduce the heat to medium-low, add the almonds, and toast them for about 8 to 10 minutes, until lightly golden. Stir frequently to make sure that the almonds do not burn. Remove the almonds from the skillet and add the remaining 1 teaspoon of brown sugar to the skillet. When the sugar melts, return the almonds to the skillet, mix them with caramelized sugar, and sprinkle with one teaspoon of coarse sea salt. Remove the skillet from the heat, pour the almonds onto a plate, and let them cool completely. Brush any remaining salt in the skillet onto the almonds.
4. Wash the kale and dry it thoroughly. Remove the hard steams and chop the kale into 3/4-inch strips. Heat a cast iron skillet or casserole dish over medium heat. Place the kale into the skillet and "dry-saute" over medium heat for about 5 to 7 minutes, stirring constantly. Resist the temptation to add any water to the skillet. Remove from the heat when the kale begins to soften. Let the kale cool completely.
5. Prepare the vinaigrette: In a small bowl, mix together the olive oil and cider vinegar and season with freshly ground black pepper. Whisk until well blended and creamy.
6. In a large bowl toss the kale with the vinaigrette. Arrange the kale on a large platter and top with the pumpkin cubes and bacon. Sprinkle with the sea salt-almond crust and serve.

sugar pie, extravirgin olive oil, freshly ground black pepper, long slices, brown sugar, cinnamon, cayenne pepper, blanched almonds, salt, kale, cider vinegar

Taken from food52.com/recipes/31255-triple-surprise-kale-salad (may not work)