Ingredientes para Pumpkin And Bacon Salad
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Como fazer Pumpkin And Bacon Salad
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 kg cubed Kent pumpkin (or butternut squash), 2 tablespoons olive oil, and 2 cloves minced garlic. Toss gently to coat.
- Spread the pumpkin mixture in a single layer on a large, shallow baking sheet.
- Arrange 200g bacon rashers on a separate baking sheet in a single layer.
- Roast both the pumpkin and bacon simultaneously for 45 minutes, or until the pumpkin is tender and the bacon is crispy.
- Remove from oven and let the pumpkin and bacon cool slightly.
- Once cooled, crumble the bacon into bite-sized pieces.
- **Prepare the Dressing:** In a small bowl, whisk together 6 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, salt, and freshly ground black pepper to taste.
- In a large bowl, combine the roasted pumpkin, crispy bacon, and dressing. Toss gently to coat.
- Season to taste with additional salt and pepper.
- Serve immediately and enjoy this delightful autumn salad!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
11g
Fat
28g
Carbs
10g
