Try this Roast Pumpkin And Bacon Salad recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200 C, 400 F, Gas Mark 6. Place 1 tablespoon of oil and the butter in a roasting pan with the pumpkin. Toss together with the seasoning and bake in the preheated oven for 40 minutes. Meanwhile, grill the bacon until crisp and dice. Heat the remaining oil and fry the bread cubes until golden. Arrange the salad leaves and beans on a serving plate. Top with the cooked pumpkin, bacon and croutons. Blend all the dressing ingredients together with seasoning to taste and drizzle over the salad just before serving. NOTES : A colourful leafy salad with golden roasted pumpkin and crispy bacon.
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 4 | ||
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Calories: 412 | ||
Calories from Fat: 331 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.8g | 49 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 53.2mg | 16 % | |
Sodium 704.9mg | 24 % | |
Potassium 242.3mg | 6 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.5g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 412
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