Pumpkin Salad with Arugula and Bacon
Salads • Italian
Description
Pumpkin salad with arugula and bacon
Ingredients
- Pumpkin 20 oz
- Arugula 5 oz
- Semi-Smoked Sausage 5 oz
- Parmesan Cheese 0 oz
- Dijon Mustard 1 tablespoon
- Honey 1 tablespoon
- Olive Oil 4 spoons
- Capers 2 spoons
- Balsamic Vinegar 2 spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the pumpkin, removing the skin and seeds, place it on a baking sheet, and roast in the oven at 355°F until slightly tender (about 20 minutes on average). If the pumpkin is overcooked, it will become too soft, and the salad will turn into a mush.
Step 2
While the pumpkin is baking, slice the smoked bacon into thin strips and fry it (you can do this without oil) until golden brown. Carefully remove the bacon with a slotted spoon and place it on parchment paper or several layers of paper towels to absorb excess fat.
Step 3
Grate the Parmesan cheese using a coarse grater.
Step 4
Let the pumpkin cool, cut it into small cubes, and place it in a salad bowl.
Step 5
Add bacon, grated Parmesan cheese, and a few capers. Lightly season with salt and pepper.
Step 6
Top with fresh arugula leaves (you can leave them whole or tear them by hand).
Step 7
In a separate bowl, combine olive oil, honey, mustard, and balsamic vinegar. Whisk with a fork until smooth.
Step 8
Pour the salad with the prepared dressing and gently toss to combine.
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