Warm Pumpkin Salad with Bacon and Pumpkin Seeds

Warm-Pumpkin-Salad-Bacon-Pumpkin Seeds-1-MB
  • Yield: 4 servings

Add shrimp, beef or chicken to make this a satisfying main dish.


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.

Nutritional Info *per serving

  • Calories 310
  • Fat 24g
  • Cholesterol 20mg
  • Sodium 820mg
  • Carbohydrate 13g
  • Fiber 2g
  • Protein 13g