Roasted Pumpkin Salad with Bacon and Pumpkin Seeds
Sugar Pie Pumpkins are 4 to 5 pounds, each yielding 1 1/2 to 2 cups of pumpkin. Cooking them takes longer than opening a can of purée, but the fresh, sweet flavor and dark orange flesh are worth the effort.
- 4 cups (1/2-inch) cubed, peeled pumpkin Add to list
- 1 teaspoon canola oil Add to list
- 1/2 teaspoon salt, divided Add to list
- 1/2 teaspoon black pepper, divided Add to list
- 2 tablespoons sherry vinegar Add to list
- 1 teaspoon Dijon mustard Add to list
- 1 bacon slice Add to list
- 1 medium shallot, minced Add to list
- 10 cups gourmet salad greens (10 ounces) Add to list
- 3 tablespoons toasted pumpkin seeds Add to list
Preheat oven to 400° F. Cut pumpkin in half and place cut-side down on a cutting board. With a sharp knife, remove peel in small pieces. Cut the pumpkin into wedges and cube.
Toss pumpkin with canola oil and arrange in a single layer on a jelly-roll pan. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° F for 30 minutes or until tender, stirring after 15 minutes. Remove from heat; keep warm.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar and mustard. Cook bacon in a skillet (or on a parchment-lined pan in a 350° F oven) until crisp. Remove bacon, reserving 1 teaspoon drippings. Sauté shallot in bacon drippings for 1 minute and add to vinegar mix. Crumble bacon into sautéed shallot and vinegar mixture, stirring with a whisk.
Drizzle vinegar mixture over greens in a large bowl; toss gently. Top each serving with 2/3 cup pumpkin and 1 1/2 teaspoons pumpkin seeds.
Source: Recipe adapted from Cooking Light