Warm Pumpkin Salad with Bacon and Pumpkin Seeds

Warm Pumpkin Salad with Bacon and Pumpkin Seeds

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 (12)

Pumpkin

  • ½ tsp Salt
  • 1½ T Olive Oil
  • 2 cup Diced Pumpkin

Vinaigrette

  • ¼ cup Maple Syrup
  • 3 T Apple Cider Vinegar
  • ⅓ cup Extra Virgin Olive Oil
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper

Salad

  • 6 oz Baby Arugula
  • ¼ lb Bacon
  • ½ cup Pepitas
  • 2 oz Pecorino Romano Cheese

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.