A stunning salad that balances hot and cold textures, from the Moroccan-spiced, oven-roasted pumpkin, warm & crispy bacon bits, to the crunchy cabbage, creamy feta, fresh greens and nutty seed mix. Coated in a tangy balsamic dressing, for an extra dash of deliciousness, Chef!
Bacon & Roasted Pumpkin Salad
Bacon & Roasted Pumpkin Salad
with Danish-style feta & cabbage
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cabbage
- Danish-style Feta
- Diced Pork Bacon
- Green Leaves
- NOMU Moroccan Rub
- Nut & Seed Mix
- Pumpkin Chunks
- Tangy Balsamic
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
BACON & PUMPKIN
Coat the pumpkin pieces in oil, the NOMU rub, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 8-10 minutes, scatter over the bacon and roast until crispy. Alternatively, roast in the oven at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 10-15 minutes, scatter over the bacon, and roast until crispy.
SEEDS
Place the nut & seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a bowl, combine the roast pumpkin, the Cabbage, the green leaves, the nut & seed mix, and a drizzle of olive oil.
DINNER IS READY
Bowl up the loaded pumpkin salad, drizzle over the tangy balsamic vinegar, and scatter over the feta. Dig in, Chef!
BACON & PUMPKIN
Coat the pumpkin pieces in oil, the NOMU rub, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 8-10 minutes, scatter over the bacon and roast until crispy. Alternatively, roast in the oven at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 10-15 minutes, scatter over the bacon, and roast until crispy.
SEEDS
Place the nut & seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a bowl, combine the roast pumpkin, the Cabbage, the green leaves, the nut & seed mix, and a drizzle of olive oil.
DINNER IS READY
Bowl up the loaded pumpkin salad, drizzle over the tangy balsamic vinegar, and scatter over the feta. Dig in, Chef!
BACON & PUMPKIN
Coat the pumpkin pieces in oil, the NOMU rub, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 10-15 minutes, scatter over the bacon and roast until crispy. Alternatively, roast in the oven at 200°C until crispy, 25-30 minutes (shifting halfway). In the final 10-15 minutes, scatter over the bacon, and roast until crispy.
SEEDS
Place the nut & seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a bowl, combine the roast pumpkin, the Cabbage, the green leaves, the nut & seed mix, and a drizzle of olive oil.
DINNER IS READY
Bowl up the loaded pumpkin salad, drizzle over the tangy balsamic vinegar, and scatter over the feta. Dig in, Chef!
BACON & PUMPKIN
Coat the pumpkin pieces in oil, the NOMU rub, and season. Air fry at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 10-15 minutes, scatter over the bacon and roast until crispy. Alternatively, roast in the oven at 200°C until crispy, 25-30 minutes (shifting halfway). In the final 10-15 minutes, scatter over the bacon, and roast until crispy.
SEEDS
Place the nut & seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
JUST BEFORE SERVING
In a bowl, combine the roast pumpkin, the Cabbage, the green leaves, the nut & seed mix, and a drizzle of olive oil.
DINNER IS READY
Bowl up the loaded pumpkin salad, drizzle over the tangy balsamic vinegar, and scatter over the feta. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Bacon & Roasted Pumpkin Salad?
The preparation time for Bacon & Roasted Pumpkin Salad with Danish-style feta & cabbage is between 15 and 20 minutes.
What is the total time required to make Bacon & Roasted Pumpkin Salad with Danish-style feta & cabbage?
The total time required to make Bacon & Roasted Pumpkin Salad with Danish-style feta & cabbage is between 20 and 25 minutes.
How many servings does Bacon & Roasted Pumpkin Salad provide?
4 servings
What are the main ingredients in Bacon & Roasted Pumpkin Salad?
Cabbage, Danish-style Feta, Diced Pork Bacon, Green Leaves, NOMU Moroccan Rub, Nut & Seed Mix, Pumpkin Chunks, Tangy Balsamic
What is the nutritional information of Bacon & Roasted Pumpkin Salad?
Calories: 1326, Carbs: 66 grams, Fat: grams, Protein: 60.9 grams, Sugar: 42.8 grams, Salt: 3074 grams
How do I prepare Bacon & Roasted Pumpkin Salad?
DINNER IS READY: Bowl up the loaded pumpkin salad, drizzle over the tangy balsamic vinegar, and scatter over the feta. Dig in, Chef! JUST BEFORE SERVING: In a bowl, combine the roast pumpkin, the cabbage, the green leaves, the nut & seed mix, and a drizzle of olive oil. SEEDS: Place the nut & seed mix in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. BACON & PUMPKIN: Coat the pumpkin pieces in oil, the NOMU rub, and season. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway). In the final 8-10 minutes, scatter over the bacon and roast until crispy. Alternatively, roast in the oven at 200°C until crispy, 20-25 minutes (shifting halfway). In the final 10-15 minutes, scatter over the bacon, and roast until crispy.
What should be prepared from my kitchen to make Bacon & Roasted Pumpkin Salad?
Cabbage, Danish-style Feta, Diced Pork Bacon, Green Leaves, NOMU Moroccan Rub, Nut & Seed Mix, Pumpkin Chunks, Tangy Balsamic
How many calories does Bacon & Roasted Pumpkin Salad have?
1326 calories
How much fat content does Bacon & Roasted Pumpkin Salad have?
grams
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