You are here: Home » Recipes » Warm Pumpkin Salad with Bacon and Pumpkin Seeds Warm Pumpkin Salad with Bacon and Pumpkin Seeds Recipe by Naa Ako-AdjKitchen Tested Yield 4 servings Fresh pumpkin shows off its savory side in this warm, main-dish salad. PrintEmail Add shrimp, beef or chicken to make this a satisfying main dish. Ingredients Pumpkin:1/2 teaspoon salt1 1/2 tablespoons olive oilVinaigrette:1/4 cup maple syrup3 tablespoons apple cider vinegar1/3 cup extra-virgin olive oil1/2 teaspoon salt1/4 teaspoon freshly ground pepperSalad:6 ounces baby arugula4 slices (1/4 pound) bacon, cooked and crumbled1/2 cup pepitas (shelled pumpkin seeds), toasted2 ounces 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.