Pumpkin, Bacon, and Gorgonzola Salad

Pumpkin, Bacon, and Gorgonzola Salad

This has been the neatest blog project!  A reader asked for some ideas for a full-fledged fall flavored salad to go with the Pumpkin Apple Spice Vinaigrette I blogged about a few weeks ago, and I had some pretty cool discoveries! After this one blog project I had a healthy salad in my fridge, a new homemade healthy snack for the week, AND……. a manicure, pedicure and facial in less than an hour!  (Links to all of this coming soon!)

 

The Stage:  I used a spring mix for the purple pop!  I chopped up purple onion & tossed both with the Pumpkin Apple Spice Vinaigrette till thoroughly coated.

The Main Actress:  Pumpkin fries seasoned with indian tandoori spice. (or just oil & salt; or salt, cumin, & coriander; You could coat with yogurt in place of oil & it would be tangy with a crust)… play with it! Fresh herbs instead? Dill or Cilantro?

The Supporting Actor:  Fresh bacon slices/pieces….  ‘Wanna be brave?  Try Candied Bacon!

The Extras:  Crumbled Gorgonzola, pecans (any kind), and pomegrante seeds if you have time. Toasted Pumpkin seeds (recipe link below!), croutons, currants, …….run with it!

 

1.Pumpkin Fries:Remove the stem of the pumpkin & cut the whole thing in half.  Scoop out the guts & put them in a separate bowl.

2. Slice up the pumpkin into little boat-shaped slices  (like avocado slices but a little thicker).  Toss them in oil, tandoori, honey, & lime juice.

3. Place the coated slices on a cookie sheet & salt (You might add more….). Bake for 30 min. at 450.  Turn after 15 min or so.

4. Toast your seeds if you want, or throw them out….(Toasted Pumpkin Seeds Instructions: Sweet & Spicy Tandoori Pumpkin Seeds)

5. Remove the pumpkin fries & the seeds from the oven to cool.  (Pumpkin Mask for face, hands, & feet….)

 

The SALAD:  The picture is a single serving in a fancy glass, but I would serve this stacked up like a four-layer salad.  Lettuce mix, pumpkin, bacon, gorgonzola/pecans/almonds/arils – – – – repeat….. OR just toss everything in the vinaigrette – – It was pretty tasty either way!

The SEEDS:  Store them in a ziploc bag or air tight container for toppin’ and snackin’! ‘Don’t like ’em?  Take them in a nice little tin for your Thanksgiving host or to the office for others to munch on.

Peruse the store to cut corners – flavored pecans, freeze-dried pomegranate arils….

I used a pie pumpkin.

Contains Cayenne Pepper, Ginger, Garlic, Coriander, Salt, and Paprika….

Tandoori, 3 TBS oil, dash of lime juice

 

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