Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
  • 1Medium PumpkinTo roast
  • 1/2Teaspoon salt
  • 1 1/2Tablespoon olive oil
  • 1/4Cup maple syrup
  • 3Tablespoons apple cider vinegar
  • 1/3Cup extra virgin olive oil
  • 1/2Teaspoon salt
  • 1/4Teaspoon ground pepper
  • 6Ounces Baby Arugula
  • 4Slices (1/4 Pound) baconCooked and Crumbled
  • 1/2Cup PepitasShelled pumpkin seeds
  • 2Ounces Pecorino Romano CheeseShaved 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.