Autumn comes and goes, so does the vibrant-coloured pumpkin season. Use roasted pumpkin for salads, soups, cakes and jams to bring the best of the season to your plate.
Butternut Squash would be the best choice for this salad, although I used regular pumpkin. Roast it in the oven, skin on, with a drizzle of coconut oil and salt until nicely browned. Do the same with cauliflower florets, if you like. Make some crispy bacon by simply pan frying it without any oil – bacon lard will do it’s magic. Bacon makes a wonderful addition to this dish as well as toasted hazelnuts. Try it yourself and let me know what you think.
Serves 1 | 10 mins prep time | 20 mins passive cooking time
- a handful of rocket, washed and dried
- a handful of oven roasted butternut squash
- a handful of oven roasted cauliflower
- 3-4 strips of streaky bacon
- 1/2 crunchy apple
- smoked paprika, lemon juice, maple syrup and olive oil for dressing
Preheat oven to 200°C. Roast butternut squash pieces with a bit of coconut oil or olive oil suitable for cooking and salt until soft when pierced with a fork and browned. About 20 minutes.
Steam cauliflower florets for 5 minutes then drizzle with oil, sprinkle some salt and also add to the oven. Roast until browned, about 10-15 minutes.
Place a handful of rocket leaves on a plate, add butternut squash, cauliflower and thinly sliced apple on top.
Toast some hazelnuts on a dry pan until fragrant. Remove any excess peel by rubbing the hazelnuts between your fingers. Chop and sprinkle over vegetables.
Add bacon strips to the same pan and cook on medium/low heat until crispy, turning once. Place on a paper towel to remove any excess fat. Break into pieces and add to your salad.
Mix equal parts of olive oil with maple syrup, add a squeeze of lemon juice or balsamic vinegar and some ground pepper. Pour over the salad. Sprinkle some smoked paprika on top, serve and enjoy.