Winter Salad with Pumpkin, Bacon, and Arugula: Simple, Quick, Delicious 0 16

Ingredients:

• Pumpkin — 300 g
• Bacon — 100–120 g
• Arugula — 2 large handfuls
• Olive oil — 2–3 tbsp
• Honey — 1 tsp
• Soy sauce — 1 tsp
• Salt, pepper — to taste
• Pine nuts or walnuts — optional
• A little balsamic cream — for serving

Preparation:

1. Peel the pumpkin, remove the seeds, and cut it into cubes. Drizzle with olive oil, add salt, pepper, and a little honey. Bake at 190 °C for 20–25 minutes until soft and slightly caramelized.
2. Cut the bacon into strips and fry in a dry pan until crispy. Place on a paper towel to remove excess fat.
3. In a bowl, place the arugula, add the warm pumpkin and bacon. Optionally, add a few toasted nuts.
4. Mix the olive oil with the soy sauce, add a drop of lemon juice, and drizzle over the salad. Before serving, garnish with balsamic cream.

This salad combines sweetness, saltiness, and freshness, bringing warmth and coziness to the winter table.