Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Ingredients
Pumpkin
- 1 Medium Pumpkin To roast
- 1/2 Teaspoon salt
- 1 1/2 Tablespoon olive oil
Vinaigrette
- 1/4 Cup maple syrup
- 3 Tablespoons apple cider vinegar
- 1/3 Cup extra virgin olive oil
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground pepper
Salad
- 6 Ounces Baby Arugula
- 4 Slices (1/4 Pound) bacon Cooked and Crumbled
- 1/2 Cup Pepitas Shelled pumpkin seeds
- 2 Ounces Pecorino Romano Cheese Shaved with a vegetable peeler
Servings:
Units:
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.
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