Bacon, Pumpkin and Feta Salad

Bacon, Pumpkin and Feta Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 30, 2017.
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Enjoy this easy, wonderful warm winter salad!

Ingredients

BACON, PUMPKIN AND FETA SALAD

  • 1 bag chopped, peeled pumpkin, diced 2cm
  • 1 pack yams
  • 1 pack streaky bacon
  • ½ head broccoli, cut into small florets
  • 1 sachet balsamic dressing
  • 1 pottle sundried tomatoes
  • 2 spring onions
  • 1 pottle feta cheese
  • ½ bag baby spinach leaves

TO SERVE

  • 1 pottle spicy pepitas (optional, adults)

Steps

  1. oven to 230°C. Line two oven trays with baking paper.
  2. Toss pumpkin and yams with a drizzle of oil on first prepared tray and season with salt and pepper. Roast for about 15 minutes, until nearly tender.
  3. Dice bacon 5cm and separate slices. Place broccoli and bacon on second prepared tray. When pumpkin has 5 minutes roasting time remaining, add broccoli and bacon to oven (on rack below pumpkin).
  4. When pumpkin is nearly tender, switch oven to high grill. Grill pumpkin for 5 minutes, until golden. Swap trays and grill bacon and broccoli for 5 minutes, until golden.
  5. While pumpkin is grilling, place balsamic dressing in a large bowl. Thinly slice sundried tomatoes and spring onions. Add both to bowl with dressing, crumble through feta and set aside.
  6. When bacon is golden, add all remaining pumpkin and feta salad ingredients to bowl with dressing and toss to combine. Season to taste with salt and pepper.
  7. divide pumpkin and feta salad between plates and sprinkle over spicy pepitas.

Nutritional Information

Energy 2292 kj
548 kcal
Protein 21.5g
Carbohydrate 40.3g
Fat 32.2g