Roasted Pumpkin Salad with Bacon and Pumpkin Seeds

Serves: 6

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corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.

Ingredients

Preparation

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

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More about: bacon, greens, pumpkin

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