Warm Pumpkin Salad with Bacon and Pumpkin Seeds

Kitchen Tested
  • Yield 4 servings

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

Warm-Pumpkin-Salad-Bacon-Pumpkin Seeds-1-MB

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


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


  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.

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