Bacon and Pumpkin Salad with Maple Vinaigrette
Recipe Type: Side, Main
Serves: 4 servings
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.
  • ½teaspoon salt
  • 1½tablespoons olive oil
  • ¼cup maple syrup
  • 3tablespoons apple cider vinegar
  • ⅓cup extra-virgin olive oil
  • ½teaspoon salt
  • ¼teaspoon freshly ground pepper
  • 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
  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.
Recipe by Honest Cooking at