Roasted Pumpkin Salad with Bacon and Pumpkin Seeds

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  • 4 cups (1/2-inch) cubed, peeled pumpkin
  • 1 teaspoon canola oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 bacon slice
  • 1 medium shallot, minced
  • 10 cups gourmet salad greens (10 ounces)
  • 3 tablespoons toasted pumpkin seeds


Preheat oven to 400° F. Cut pumpkin in half and place cut-side down on a cutting board. With a sharp knife, remove peel in small pieces. Cut the pumpkin into wedges and cube.

Toss pumpkin with canola oil and arrange in a single layer on a jelly-roll pan. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° F for 30 minutes or until tender, stirring after 15 minutes. Remove from heat; keep warm.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar and mustard. Cook bacon in a skillet (or on a parchment-lined pan in a 350° F oven) until crisp. Remove bacon, reserving 1 teaspoon drippings. Sauté shallot in bacon drippings for 1 minute and add to vinegar mix. Crumble bacon into sautéed shallot and vinegar mixture, stirring with a whisk.

Drizzle vinegar mixture over greens in a large bowl; toss gently. Top each serving with 2/3 cup pumpkin and 1 1/2 teaspoons pumpkin seeds.

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