Pumpkin is certainly the theme right now. Here’s the interesting thing about pumpkin- it’s really a vessel. Alone it doesn’t have a huge amount of flavor. Mixing in sweet, salty or creamy ingredients is really when pumpkin flavors come alive.
I wanted to have a little fun with my pumpkin and I wanted it to be savory rather than sweet. Bacon also added that great fat level which also cuts the slightly sweet acidity of the balsamic vinegar and maple syrup in the dressing.
Give it try and let me know what you think.
Bacon-wrapped Pumpkin Salad
1 small pie pumpkin
4 slices bacon
3 tbls olive oil
1.5-2 tbls balsamic vinegar
1 tbls dijon mustard
1 tbls maple syrup
1 tsp lemon juice
1 small shallot, minced
good pinch of salt and pepper
Flaky sea salt to top
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper
In a jar with a lid, add the olive oil, balsamic vinegar, dijon mustard, maple syrup, lemon juice, shallot, salt and pepper. Shake well to combine.
Cut the pumpkin in half, scoop out the seeds (try our roasted sesame or express seeds recipes). Slice a pumpkin half in half, and then in half again- so you have 4 quarters. (Save the other half of the pumpkin for another use.) I recommend removing the pumpkin skin; it’s comes off fairly easily with a vegetable peeler plus it give you the added bonus of not trying to avoid it when you’re digging into it.
Place the quarters in a bowl, add a few tablespoons of the dressing and toss well. Sprinkle each quarter with salt and pepper. Then wrap each quarter with a slice of bacon, set on the sheet pan, brush the bacon with the dressing. Roast for about 30 minutes, or until pumpkin is soft and bacon reaches desired doneness. Turn the bacon-wrapped pumpkins once during roasting.
Place a few handfuls of arugula on a platter, drizzle with the dressing (you may not need it all.) Arrange the pumpkin quarters on top. Sprinkle with pomegranate seeds and flaky sea salt.0