Roasted Pumpkin, Baby Spinach, Fetta & Crispy Bacon Salad
brooke
ingredients
- 400g butternut pumpkin, cut into 1cm cubes
- 1 tablespoon Olive oil and extra for frying
- 150g Bacon cut into thin strips
- 300g Baby spinach
- 2 tablespoons walnut oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Brown sugar
- 120g Fetta, broken into rough pieces
- 70g Californian walnuts, roughly chopped
- lemon juice to taste
- salt and pepper
directions
- 1
1. Preheat oven to 180 c. Line a baking tray with foil and place in the cubes of pumpkin. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until the pumpkin is tender. Cool.
- 2
2. While the pumpkin is cooking, heat a small amount of olive oil in a frying pan and add the strips of bacon, frying until brown and crispy. Drain onto a paper towel and cool.
- 3
3. Wash and dry spinach.
- 4
4. In a small bowl, combine the walnut oil, balsamic vinegar, brown sugar and lemon juice, adding salt and pepper to taste. Whisk the ingredients together to make a vinaigrette.
- 5
5. Place the spinach in a large mixing bowl and drizzle the vinaigrette all over. Add the pumpkin and fetta and toss together. Place in a salad bowl or deep platter. Sprinkle the bacon and walnut pieces over the salad and serve.
Source: Glenda
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