Pumpkin and Bacon Salad
Elevate your salad game with this irresistible Pumpkin and Bacon Salad, a perfect balance of smoky, savory, and sweet flavors. Featuring oven-roasted pumpkin cubes seasoned with smoked paprika, crispy bacon, and creamy crumbled feta cheese, this hearty dish bursts with texture and taste. The salad is brought to life by a luscious homemade balsamic-honey dressing and finished with toasted pumpkin seeds for a satisfying crunch. Quick to prepare in just 40 minutes, this recipe is ideal for a filling lunch or a stunning side dish. Packed with vibrant ingredients like fresh mixed greens and nutrient-rich pumpkin, this salad is as wholesome as it is delicious. Try it today for a fall-inspired recipe that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams pumpkin
- 2 tablespoons olive oil
- 0.5 teaspoons smoked paprika
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 150 grams bacon
- 100 grams mixed salad greens
- 50 grams feta cheese
- 2 tablespoons pumpkin seeds
- 1.5 tablespoons balsamic vinegar
- 1 teaspoons honey
- 0.5 teaspoons Dijon mustard
- 1 unit garlic clove
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Peel the pumpkin, remove the seeds, and cut it into 2-3 cm cubes.
In a mixing bowl, combine the pumpkin cubes with 1 tablespoon olive oil, smoked paprika, salt, and black pepper. Toss to coat evenly.
Spread the pumpkin cubes on the prepared baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
While the pumpkin is roasting, heat a frying pan over medium heat and cook the bacon until crispy. Remove and place on a paper towel to drain excess fat. Once cooled, chop into bite-sized pieces.
Prepare the dressing by whisking together the balsamic vinegar, honey, Dijon mustard, 1 tablespoon olive oil, and a finely minced garlic clove in a small bowl.
Toast the pumpkin seeds in a dry frying pan over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Set aside.
In a large salad bowl, arrange the mixed salad greens. Top with roasted pumpkin, crispy bacon, crumbled feta cheese, and toasted pumpkin seeds.
Drizzle the salad with the balsamic dressing and gently toss to combine. Adjust seasoning with additional salt and pepper if needed.
Serve immediately and enjoy your hearty Pumpkin and Bacon Salad!
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 6.4 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
