Warm Pumpkin Salad with Bacon and Pumpkin Seeds
- Yield: 4 servings
Add shrimp, beef or chicken to make this a satisfying main dish.
Ingredients
- Pumpkin:
- 1/2teaspoon salt
- 1 1/2tablespoons olive oil
- Vinaigrette:
- 1/4cup maple syrup
- 3tablespoons apple cider vinegar
- 1/3cup extra-virgin olive oil
- 1/2teaspoon salt
- 1/4teaspoon freshly ground pepper
- Salad:
- 6ounces baby arugula
- 4slices (1/4 pound) bacon, cooked and crumbled
- 1/2cup pepitas (shelled pumpkin seeds), toasted
- 2ounces Pecorino Romano cheese, shaved with a vegetable peeler
Instructions
- Preheat oven to 375F.
- 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.
- 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).
- To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
Nutritional Info *per serving
- Calories 310
- Fat 24g
- Cholesterol 20mg
- Sodium 820mg
- Carbohydrate 13g
- Fiber 2g
- Protein 13g
