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    Home » Soups/Salads

    Roasted Pumpkin Salad with Bacon & Burrata

    Published: Oct 14, 2022 by Andrea Howe · This post may contain affiliate links.

    16 shares
    Jump to Recipe Print Recipe

    Try this delicious roasted pumpkin salad that is so versatile and easy to put together. Topped burrata cheese, pomegranate seeds, crispy bacon and sweet pears, this healthy recipe is a great way to use seasonal pumpkin. A light and refreshing white balsamic dressing finishes the salad off, making it a perfect side dish for all your Fall celebrations.

    arugula topped with roasted pumpkin, pomegranate seeds, pear slices and burrata cheese

    I love tossing together a unique seasonal salad to take me away from the boring salads I sometimes whip up for myself. I love my Healthy Fall Pasta Salad, but I wanted something a little lighter. This pumpkin salad recipe definitely fits the bill and makes a great lunch or side salad, perfect for Thanksgiving or Friendsgiving.

    Why this recipe works

    • Fall flavors perfect for the holidays. Walnuts and pumpkin are a great flavor combo on their own, but add in the fruity tang from the pomegranates, crisp pears, salty bacon and creamy burrata, you’ll be craving this dish long after the season has passed.
    • Makes great use of seasonal ingredients, which allows you to “eat with the seasons”, saving you money and affording you fresher produce that tastes great.
    • Uses up leftover pumpkins you may have around the house after the holidays.
    • Quick and easy & only 7 ingredients that tosses together effortlessly with just a handful of simple ingredients
    • Gluten free and can be made vegetarian by leaving out the bacon.
    roasted pumpkin, sliced bacon, sliced pear, burrata, pomegranate seeds and walnuts and arugula in small round bowls ready to make a salad

    Ingredients

    • Pumpkin, cut into 1″ small pieces. I recommend using a pie pumpkin, a little sugar pumpkin or Jap pumpkin, which is actually what Americans call kabocha.
    • Leafy greens for the base of the salad, such as arugula or baby spinach.
    • Pomegranate seeds
    • Walnut pieces
    • Sliced pear or apple
    • Crispy cooked bacon pieces
    • Burrata cheese is what I would recommend because of its creamy flavor and smooth texture. It perfectly offsets the other salad ingredients, but a tang goat cheese or feta cheese crumbles would also be nice.
    small pie pumpkin in a woman's hand

    How to make this roast pumpkin salad

    Peeling and cubing the pumpkin

    Begin by prepping the pumpkin. Take a large chefs knife and cut off the top of the pumpkin. Then slice off the peel in sections, being mindful to cut away as little flesh as possible. Use the same technique as you would to cut off the skin of a pineapple.

    Next, cut the pumpkin in half and scoop out the seeds and stringy bits. Once cleaned out, cut into small cubes.

    Roasting the pumpkin

    In a rimmed baking sheet, toss the pumpkin cubes in olive oil, salt and pepper and some seasoning of your choice. For a warmer, savory flavoring, sprinkle with 1-2 teaspoons of curry powder. For a slightly sweeter flavoring, use 2 teaspoons of pumpkin pie spice and 1 tablespoon of maple syrup.

    Roast at 400 degrees f for 15-20 minutes, till fork tender. Remove from the oven and let cool to room temperature.

    Assemble the pumpkin salad

    In a large serving bowl or platter, begin to assemble this delicious healthy salad.

    black platter filled with arugula, roasted pumpkin, sliced pear and sliced cooked bacon
    left – black platter filled with arugula and roasted pumpkin; right – sliced pear and bacon layered in

    Start with the salad greens, then layer in each ingredient, ending with the burrata. You can certainly toss the salad before topping with burrata, but I kinda love how it looks in colorful layers, where each ingredient is visible and ripe for the picking.

    black platter filled with roasted pumpkin salad ingredients and topped with burrata cheese
    left – walnuts and pomegranate seeds layered on salad; right – roasted pumpkin salad topped with burrata cheese

    To make the white balsamic vinaigrette

    This simple salad dressing is so easy and delicious, you’ll want to make a double or triple batch to have extra on hand. For this single serving though, mix about 3 tablespoons white balsamic vinegar together with 6 tablespoons olive oil in a lidded mason jar. Add in a squeeze of Dijon mustard, about 2 teaspoons, as well as 1-2 teaspoons of honey. Place lid on jar and shake vigorously, then give it a taste. Add salt and pepper to taste, and additional vinegar if you want a punchier, more tart dressing.

    If you don’t have white balsamic vinegar, you can sub it for white wine vinegar or red wine vinegar.

    white balsamic vinaigrette being poured on a roasted pumpkin salad served on a black platter

    Dress the salad and serve right away. It makes a great side dish for Thanksgiving dinner, or a light meal for a quiet night at home. If you want to make this tasty salad a main meal, add a piece of grilled salmon on top. You’ll get a wonderfully nutritious meal in one, with a good balance of healthy fats, protein and starchy carbs.

    roasted pumpkin salad with walnuts, bacon, pomegranate seeds and burrata cheese served on a black platter

    If you think you may have leftovers, do not dress the entire salad. Instead, allow guests to add dressing as they wish. Then store leftovers in an airtight container in the fridge for 2-3 days.

    2 green plates served with a arugula salad topped with roasted pumpkin, pomegranate and burrata cheese

    Recipe FAQ’s

    Can I use a carving pumpkin?

    Jack-o-lantern pumpkins are great for roasting pumpkin seeds or making pumpkin puree, but I find the flesh bland and even bitter. Using smaller, sweeter pumpkins will really yield tastier pumpkin.

    Can I use a different type of squash?

    Absolutely feel free to use butternut squash or even sweet potatoes. Whatever you happen to have on hand and suits your personal preference.

    green plate filled with arugula, cubed and cooked pumpkin squash, sliced pear, bacon and burrata cheese

    I hope you give this perfect salad a try and add your own unique spin to it! It’s great for Fall or the winter months ahead. And if you love all things pumpkin like I do, check out these other great recipes using fresh pumpkin puree or canned pumpkin.

    More pumpkin recipes

    How to cook a whole pumpkin in the Instant Pot, plus learn how to make pumpkin puree.

    Fresh pumpkin spice smoothie is high in protein and a great way to start the day.

    Pumpkin banana muffins with a streusel topping make for a great Fall morning breakfast.

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    Tried this recipe? Please leave a comment and/or rating, letting me know how you enjoyed it! Connect with me on Instagram and Pinterest, and never miss a post by signing up for my weekly newsletter!

    Roasted Pumpkin Salad with Burrata and Bacon

    Try this delicious roasted pumpkin salad that is so versatile and easy to put together. Topped burrata cheese, pomegranate seeds, crispy bacon and sweet pears, this healthy recipe is a great way to use seasonal pumpkin.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 servings
    Author:Andrea

    Ingredients

    For the salad

    • 2 cups pumpkin peeled and cut into small cubes
    • 2 tablespoon olive oil
    • 2 teaspoon curry powder or pumpkin pie spice optional to flavor the roast pumpkin
    • 5 slices bacon cooked and sliced
    • ½ cup pomegranate seeds
    • 1 pear thinly sliced
    • 8 ounces burrata cheese 4, 2 ounce balls
    • 5 ounces arugula

    For the vinaigrette

    • 3 tablespoon white balsamic vinegar may use white wine vinegar
    • 6 tablespoon olive oil
    • 2 teaspoon dijon mustard
    • 2 teaspoon honey
    • 2-3 tablespoon water to adjust flavor as needed
    • salt and pepper to taste about 1-2 tsps each
    Prevent your screen from going dark

    Instructions

    • Begin by roasting pumpkin. Preheat oven to 400 degrees f. Peel and remove seeds, then cube into small 1" pieces. Toss with 2 tablespoon olive oil, salt and pepper and any additional seasoning you prefer. Roast for 15-20 minutes till fork tender.
      2 cups pumpkin, 2 tablespoon olive oil, 2 teaspoon curry powder or pumpkin pie spice
    • Plate arugula on a platter or large salad bowl, then layer in all ingredients, ending with burrata cheese.
    • Combine all ingredients in a lidded mason jar and shake vigorously. Dress salad and serve immediately.
      3 tablespoon white balsamic vinegar, 6 tablespoon olive oil, 2 teaspoon dijon mustard, 2 teaspoon honey, 2-3 tablespoon water to adjust flavor as needed, salt and pepper to taste

    Notes

    Do not use carving pumpkins. Jack-o-lantern pumpkins are great for roasting pumpkin seeds or making pumpkin puree, but I find the flesh bland and even bitter. Using smaller, sweeter pumpkins will really yield tastier pumpkin.
    Absolutely feel free to use butternut squash or even sweet potatoes. Whatever you happen to have on hand and suits your personal preference.

    Nutrition

    Calories: 415kcal | Carbohydrates: 10g | Protein: 16g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 627IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @Howe.We.Live or tag #HoweWeLiveRecipes!

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    About Andrea Howe

    Andrea Howe is a Certified Nutrition Coach (CNC PN-L1) and the founder of Howe We Live. As a seasoned home cook of over 20 years, developing and photographing recipes is her passion. Andrea has spent over 10 years in the health & nutrition industry, writing for various publications including Babble and Disney. Her work has appeared in Real Simple, Taste of Home, Yahoo, Buzzfeed and ABC News.

    Reader Interactions

    Comments

    1. Susie says

      October 17, 2022 at 11:07 am

      5 stars
      We had this last night and it was a huge it. My husband didn’t know what the pumpkin was- but he loved it! The vinaigrette was perfect. Thank you

      Reply

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    Welcome to Howe We Live. I’m Andrea, a Certified Nutrition Coach and a passionate home cook and mother of 3. I’ve been writing about the health & nutrition industry for over a decade, and my number one goal is to make eating well as uncomplicated as possible. Let me help you throw together a great meal at home that is both delicious, and healthy-ish. Read More

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    2 plates filled with roasted pumpkin and burrata salad