Wandering what to do with the pumpkin meat after carving your Halloween pumpkin? Want to eat something healthy to make up for all the Halloween candy?
This salad is the solution to all your troubles. Well, at least a few. In fact this salad is so good, I would choose it over ANY candy. Now that´s a bold statement! (I can say that on account of I´ve already had my chocolate-fix for the day).
Ingredients (enough for two healthy adults):
- 1/2 small pumpkin
- 2 small potatoes
- 1 turnip rooted parsley
- 1 chinese garlic
- 2 small heads of little gem lettuce (a type of romaine)
- Rocket / arugula (about as much as the little gem)
- 7 oz. bacon (thick slices)
- Vegetable oil
- 1 TS butter
- 1 ts maldon salt
- 1/4 ts cinnamon
- 1/2 lite gresskar
- 2 små nypoteter
- 1 persillerot
- 1 kinesisk hvitløk
- 2 hoder hjertesalat
- Ruccola (omtrent like mye som hjertesalat)
- 200 g skogsbacon
- Vegetabilsk olje
- 1 ss smør
- 1 ts maldon salt
- 1/4 ts kanel
Please just pretend that you don´t see that avocado in the middle of this picture. Halfway through making this salad, I changed my mind and decided the avocado wouldn´t work after all.
Start by halfing the pumpkin and skrape out the seeds with a spoon. Pumpkin is just one of those really cool words, isn´t it?
After scraping out the seeds I laid the pumpkin face down and cut it in slices. I then cut the slices in small pieces before using a knife to cut the skin away from the meat. However you choose to do it, you should end up with cubes of pumpkin meat.
Also cube the potatoes, slice the turnip rooted parsley and the chinese garlic. Sautee in a pan in some oil until tender, add the butter toward the end and let it melt before adding the salt and cinnamon.
Now, let your 1 1/2 year old do some quality testing.
He loved it! And it kept him occupied for another 10 minutes…
Now it is time for the bacon to hit the pan. Let it cook until it is nice and crispy, then place on paper towels to let the grease run off. After a little while I took a knife to the bacon and cut it in a little bit smaller pieces.
Rinse and drain the lettuce and rocket / arugula. Use your hands to tear into fitting sizes and place in a bowl. Mix in the vegetables and the bacon, and then crumble the Roquefort over. Drizzle with good olive oil and balsamico (Modena) and serve.
It is seriously so good! If I could think of anything else that could make this salad even better, it would have to been caramellized walnuts… mmmmm!