Steamed cubes of pumpkin replace potato in this hearty fall cook-out inspired salad with a sweet tart Sherry Maple vinaigrette, fruity Castelvetrano olives and sharp capers.

Rich pumpkin and gingerbread spice lend plenty of heft to these pancakes without weighing them down thanks to separated and beaten egg whites. They are the perfect fall morning indulgence. Store extra pumpkin purée in the freezer for a winter breakfast that will warm you from the inside so you can enjoy the crisp outdoors.