Warm Pumpkin Salad with Bacon and Pumpkin Seeds

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

Fresh pumpkin shows off its savory side in this warm main-dish salad.

Add shrimp, beef or chicken to make this a satisfying main dish.

Serves: 4 Save

Ingredients (14)

  • Pumpkin:
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon olive oil
  • Vinaigrette:
  • 1/4 cup maple syrup
  • 3 tablespoon apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Salad:
  • 6 ounce baby arugula
  • 4 slice (1/4 pound) bacon, cooked and crumbled
  • 1/2 cup pepitas (shelled pumpkin seeds), toasted
  • 2 ounce Pecorino Romano cheese, shaved with a vegetable peeler

Directions

  1. Preheat oven to 375F.
  2. To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
  3. To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
  4. To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.