Pumpkin And Bacon Salad Recipes

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POTATO AND BACON SALAD



Potato and Bacon Salad image

This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too.

Provided by readernut

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Yield 8

Number Of Ingredients 8

5 eggs
4 slices bacon
2 tablespoons Dijon mustard, or to taste
1 cup mayonnaise
3 stalks celery, minced
2 pounds small potatoes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
  • Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
  • Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
  • Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
  • Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 22.3 g, Cholesterol 131.8 mg, Fat 27 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 4.9 g, Sodium 419.8 mg, Sugar 1.7 g

PUMPKIN AND BACON SALAD



Pumpkin and Bacon Salad image

This recipe comes from Rachael Ward (wife of Aussie actor Bryan Browne) She uses butternut pumpkin (or maybe you call it a squash) I prefer to use Kent with its denser texture and more intense flavour. Save time and cook the pumpkin and bacon at the same time!

Provided by JustJanS

Categories     Pork

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

2 kg pumpkin, cut into 1 . 5 cm cubes
1/4 cup olive oil
1 garlic clove, crushed
12 slices bacon or 12 slices pancetta, cut thin
2 (400 g) chickpeas, drained, rinsed
1 cup coriander leaves, loosely packed
salt & freshly ground black pepper
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, crushed

Steps:

  • Preheat oven to moderate (180c).
  • Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 45 minutes or until tender. Allow to cool a bit.
  • Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven), or until crispy.
  • Drain bacon, cool slightly then break into pieces.
  • Dressing:.
  • Combine the ingredients, whisk together well.
  • Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.

Nutrition Facts : Calories 370, Fat 24.2, SaturatedFat 5.8, Cholesterol 18.5, Sodium 468.9, Carbohydrate 32.1, Fiber 4.6, Sugar 2.9, Protein 9.2

WARM PUMPKIN, FETA AND BACON SALAD



Warm Pumpkin, Feta and Bacon Salad image

I love the taste of pumpkin. We are only able to get them at good prices in the fall so I'm looking for new ways to use this delicious vegetable whenever we get the chance!

Provided by TishT

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 small pumpkin or 1 small butternut squash, peeled and cut into 1 " pieces
2 tablespoons extra virgin olive oil
1 red onion, thinly sliced
1 garlic clove, finely chopped
1 bunch spinach, trimmed
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne (to taste)
1 orange, juice of
4 ounces feta cheese
2 ounces almonds, toasted
3 slices bacon (thick sliced is good)

Steps:

  • Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.
  • Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 minutes Stir in feta and almonds.
  • Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.
  • Serve pumpkin salad warm with bacon pieces sprinkled over.
  • This is a 2 person main meal or 4 person side.

Nutrition Facts : Calories 349.5, Fat 29.2, SaturatedFat 8.7, Cholesterol 38.3, Sodium 596.4, Carbohydrate 12.7, Fiber 4.2, Sugar 5.4, Protein 12.5

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