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Bacon and Pumpkin Salad with Maple Vinaigrette

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  • Author: Naa Ako-Adj
  • Yield: 4 servings 1x


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.


Units Scale


  • 1/2teaspoon salt
  • 1 1/2tablespoons olive oil


  • 1/4cup maple syrup
  • 3tablespoons apple cider vinegar
  • 1/3cup extra-virgin olive oil
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground pepper


  • 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


  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.
  • Category: Side, Main
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