You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 1/2 teaspoon salt
  • 1 1/2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 3 tablespoons apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 ounces baby arugula
  • 4 slices (1/4 pound) bacon, cooked and crumbled
  • 1/2 cup pepitas (shelled pumpkin seeds), toasted
  • 2 ounces Pecorino Romano cheese, shaved with a vegetable peeler


  1. Preheat oven to 375F.
  2. To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
  3. To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
  4. To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.

Videos You Might Also Like

The recipe was originally published as Warm Pumpkin Salad with Bacon and Pumpkin Seeds on

Didn't find what you were looking for? Try another search: