Oh My Recipes
Warm Pumpkin Red Onion And Bacon Salad
1 small pumpkin or 675g leftover uncooked pumpkin
2 small red onions, peeled
1 tbsp olive oil
1 orange, washed
3 rashers of smoked streaky bacon
juice of 1 orange and zest
2 tsp wholegrain mustard
2 x 110g bags mixed salad leaves
2 tbsp toasted pumpkin seeds
salt and pepper
Preheat the oven to 220°C/425°F/Gas 7. Cut the pumpkin in half, scoop out the seeds with a spoon, then peel. Cut flesh into 1.5-2cm chunks and the onions into thin wedges. Place in a roasting tin, drizzle over the oil and finely grate the orange zest over the top. Season, then stir to coat in the oil. Roast for 15 minutes until starting to soften.
Cut the bacon into small pieces. Scatter evenly over the pumpkin and return to the oven for a further 5 minutes, or until the bacon is golden.
Remove from the oven, add the orange juice and mustard. Mix in gently to combine without crushing the soft pumpkin pieces.
Arrange the salad leaves on 4 plates or a single large platter. Spoon the warm pumpkin mixture over the top and drizzle with the pan juices. Sprinkle with the pumpkin seeds and serve immediately with crusty bread.
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