Bacon and Pumpkin Salad with Maple Vinaigrette

This warm pumpkin salad is topped off with salty bacon and crunch pumpkin seeds. Try this as a delicious holiday side or as a simple main dish during the week.
By Naa Ako-Adj

Bacon and Pumpkin Salad with Maple Vinaigrette This article has been posted with permission and originally appeared as Warm Pumpkin Salad with Bacon and Pumpkin Seeds on Relish

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

Bacon and Pumpkin Salad with Maple Vinaigrette
 
This warm pumpkin salad is topped off with salty bacon and crunch pumpkin seeds. Try this as a delicious holiday side or as a simple main dish during the week.
Author:
Recipe Type: Side, Main
Serves: 4 servings
Ingredients
Pumpkin:
  • ½teaspoon salt
  • 1½tablespoons olive oil
Vinaigrette:
  • ¼cup maple syrup
  • 3tablespoons apple cider vinegar
  • ⅓cup extra-virgin olive oil
  • ½teaspoon salt
  • ¼teaspoon freshly ground pepper
Salad:
  • 6ounces baby arugula
  • 4slices (1/4 pound) bacon, cooked and crumbled
  • ½cup pepitas (shelled pumpkin seeds), toasted
  • 2ounces Pecorino Romano cheese, shaved with a vegetable peeler
Instructions
  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 ¼ cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.

 

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