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!
Pumpkin Chunks - 200g
NOMU Moroccan Rub - 7,5ml
Diced Pork Bacon - 150g
Nut & Seed Mix - 20g
Cabbage - 100g
Green Leaves - 20g
Tangy Balsamic - 40ml
Danish-style Feta - 30g
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!
Pumpkin Chunks - 400g
NOMU Moroccan Rub - 15ml
Diced Pork Bacon - 300g
Nut & Seed Mix - 40g
Cabbage - 100g
Green Leaves - 40g
Tangy Balsamic - 80ml
Danish-style Feta - 60g
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!
Pumpkin Chunks - 600g
NOMU Moroccan Rub - 22,5ml
Diced Pork Bacon - 450g
Nut & Seed Mix - 60g
Cabbage - 200g
Green Leaves - 60g
Tangy Balsamic - 120ml
Danish-style Feta - 90g
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!
Pumpkin Chunks - 800g
NOMU Moroccan Rub - 30ml
Diced Pork Bacon - 600g
Nut & Seed Mix - 80g
Cabbage - 200g
Green Leaves - 80g
Tangy Balsamic - 160ml
Danish-style Feta - 120g
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?
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. DINNER IS READY: Bowl up the loaded pumpkin salad, drizzle over the tangy balsamic vinegar, and scatter over the feta. Dig in, Chef!
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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