Ingredients for Making Warm Pumpkin Salad
- Baked pumpkin 300 grams
- Bacon 50 grams
- Garlic 3 cloves
- Blue cheese 50 grams
- Quinoa (cooked) 1 cup
- Salt to taste
- Ground black pepper to taste
- Olive oil 2 tablespoons
- Main ingredients: Bacon, Pumpkin
- Serving 2 servings
frying pan, kitchen knife, cutting board, spatula, salad bowl, paper towels
Cooking a warm pumpkin salad:
Step 1: prepare the ingredients.
First you need to cut the pumpkin, clean it from the seeds and bake in the oven until soft, then let it cool, remove the pulp from the skin and cut it into cubes.
Peel and chop the garlic into thin slices.
Take bacon either sliced or cut into thin strips.
Step 2: fry the bacon.
Fry the bacon in a well-heated pan until golden crisp, and then transfer it to paper towels.
When it cools slightly, cut it into cubes or rectangles.
Step 3: fry the pumpkin.
In the fat remaining from the bacon, fry the garlic slices to give a flavor. When the garlic becomes chips, remove it from the pan.
And in garlic fat, fry the baked pumpkin so that it is saturated with the aromas of bacon and garlic.
Step 4: mix all the ingredients.
Add boiled quinoa, olive oil, salt, pepper and fried bacon and garlic to the pumpkin. Mix gently so as not to break the pumpkin, and remove from heat.
Step 5: serve a warm salad with pumpkin.
Serve a warm salad with pumpkin immediately after cooking, if desired, you can sprinkle it with chopped blue cheese. It turns out a very original and satisfying dish. It makes a great, hearty lunch or dinner. Pumpkin goes well with bacon, and with garlic, and with such a fragrant cheese. If you are a big fan of pumpkins, then you should definitely try this warm salad!
Enjoy your meal!
- If you do not like garlic, you may well not add it. Just fry it in bacon fat to give a little taste of pumpkin, and don’t put the resulting chips into a salad.
- To make quinoa, cook it in the ratio: 1 part quinoa to 3 parts water. Boil for 10 minutes, and then let stand for another 10 minutes.