Roasted Pumpkin, Baby Spinach, Feta & Crispy Bacon Salad with Walnut Vinaigrette
This is my standby dinner party salad. I love it because you can prepare the bacon, pumpkin and vinaigrette in advance, and then just throw everything together at the last minute.
400g butternut pumpkin, cut into 1cm cubes
1 tablespoon olive oil (and extra for frying)
150g bacon, cut into thin strips
300g baby spinach, washed and dried
2 tablespoons walnut oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
120g feta, broken into rough pieces
70g California walnuts, roughly chopped
Lemon juice to taste
Salt and Pepper
Preheat oven to 180° C. Line a baking tray with baking paper or foil and place on it the cubes of pumkin. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until the pumpkin is tender. Cool.
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.
In a small bowl, combine the walnut oil, balsamic vinegar, brown sugar and melon juice, adding salt and pepper to taste. Whisk ingredients together to make a vinaigrette.
Place the spinach in a large mixing bowl and drizzle the vinaigrette all over. Add the pumpkin and fetta and toss together, Place into a salad bowl. Sprinkle the bacon and walnut pieces all over and serve.
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