Pumpkin salad with arugula and bacon
4 servings
40 minutes
This salad is a delightful combination of autumn flavors and Mediterranean elegance. Roasted pumpkin, with its soft, sweet texture, harmonizes with savory bacon to create the perfect balance. Arugula adds freshness and a slight bitterness, while Parmesan imparts rich, salty notes. The dressing made from olive oil, honey, mustard, and balsamic vinegar ties all the ingredients into a single gastronomic pleasure. This salad is perfect as a light main dish or as a refined accompaniment to meat or fish. Its history roots back to Italian cuisine where simple yet expressive flavors made from fresh and quality ingredients are cherished.
1
Peel the pumpkin from the skin and seeds, place it on a baking sheet, and bake in the oven at 180 degrees for about 20 minutes until semi-soft. If overcooked, the pumpkin will become too soft, turning the salad into a mush.
- Pumpkin: 600 g
2
While the pumpkin is baking, cut the smoked bacon into thin strips and fry until golden brown (can be done without oil). Carefully remove the bacon with a slotted spoon and place it on parchment paper or several layers of paper towels to get rid of excess fat.
- Smoked bacon: 150 g
3
Grate the Parmesan on a coarse grater.
- Parmesan (Parmigiano Reggiano): 60 g
4
Cool the pumpkin, cut it into small cubes, and place it in a salad bowl.
- Pumpkin: 600 g
5
Add bacon, grated parmesan, and a little capers. Lightly salt and pepper.
- Smoked bacon: 150 g
- Parmesan (Parmigiano Reggiano): 60 g
- Capers: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
6
Place fresh arugula leaves on top (whole or torn by hand).
- Rocket (arugula): 100 g
7
In a separate container, mix olive oil, honey, mustard, and balsamic vinegar. Whisk with a fork until smooth.
- Olive oil: 4 tablespoons
- Honey: 1 tablespoon
- Wholegrain mustard: 1 tablespoon
- Balsamic vinegar: 2 teaspoons
8
Pour the salad with the prepared sauce and mix very gently.
