Peel the pumpkin and cut lengthwise. Scoop out the seeds and reserve. Scrape out any remaining membrane to make the interior core smooth. Shave the pumpkin as thinly as possible, using a mandoline or a vegetable peeler for long, even slices. In a large bowl, gently toss slices with orange juice and olive oil. Season with salt and pepper. (Can be done a day in advance and refrigerated.) Mix the goat cheese with sage and chill until serving.

Preheat oven to 350°F. Rinse the pumpkin seeds, removing any residual pumpkin. While the seeds are still wet, toss with sugar, paprika, cayenne, salt and pepper. Spread out on a lined baking sheet and bake until lightly browned.

Rinse the sliced leeks thoroughly and dry them with clean kitchen towels. In a cast-iron skillet or Dutch oven, heat 2 inches of vegetable oil until it shimmers. Adding a few slices at a time, cook leeks until golden brown. Remove the slices with a slotted spoon to a plate lined with a paper towel to soak up excess oil. Season immediately with salt and pepper.

To serve, dress the arugula as desired with the pumpkin marinade and season with salt and pepper. Divide evenly among 6 plates. Place the pumpkin atop the arugula and sprinkle with goat cheese and pumpkin seeds. Finish off the salad with the crispy leeks. Enjoy!

Newport Vineyards Wine Pairing: Riesling, known for compatibility with fall flavors, is no exception with this dish. The perfect balance of acidity in our Riesling complements the pumpkin and goat cheese while the wine’s minerality brings out the fresh herb flavors.