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.
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Bacon and Pumpkin Salad with Maple Vinaigrette
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
Pumpkin:
- 1/2teaspoon salt
- 1 1/2tablespoons (22 ml) olive oil
Vinaigrette:
- 1/4cup (60 ml) maple syrup
- 3tablespoons (45 ml) apple cider vinegar
- 1/3cup (80 ml) extra-virgin olive oil
- 1/2teaspoon salt
- 1/4teaspoon freshly ground pepper
Salad:
- 6ounces (170 g) baby arugula
- 4slices (1/4 lb / 115 g) bacon, cooked and crumbled
- 1/2cup (120 ml) pepitas (shelled pumpkin seeds), toasted
- 2ounces (55 g) 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side, Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
Frequently Asked Questions
Can I use canned pumpkin instead of fresh pumpkin for the salad?
While fresh pumpkin is recommended for texture and flavor, you can use canned pumpkin in a pinch, but it may alter the overall taste and consistency.
What type of bacon works best in the Bacon and Pumpkin Salad?
Thick-cut bacon is ideal for this recipe as it adds a hearty texture and a more robust flavor that complements the pumpkin.
How do I make the maple vinaigrette for the salad?
To make the maple vinaigrette, whisk together maple syrup, olive oil, apple cider vinegar, salt, and pepper until well combined.
