Pumpkin and Bacon Salad

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

This recipe comes from Rachael Ward (wife of Aussie actor Bryan Browne) She uses butternut pumpkin (or maybe you call it a squash) I prefer to use Kent with its denser texture and more intense flavour. Save time and cook the pumpkin and bacon at the same time!

Ingredients Nutrition


  1. Preheat oven to moderate (180c).
  2. Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 45 minutes or until tender. Allow to cool a bit.
  3. Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven), or until crispy.
  4. Drain bacon, cool slightly then break into pieces.
  5. Dressing:.
  6. Combine the ingredients, whisk together well.
  7. Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.
Most Helpful

Absolutely delicious! Try substituting the bacon/pancetta with chorizo sausage which has been sliced and gently panfried, then added to the vegetables.

Lorraine Langer July 07, 2007

I did a half batch but also added some red onion to the potatoes as they were roasting, this is a lovely salad that I very much enjoyed, DH wasn't that keen but he never is where pumpkin is involved, :lol: Thanks for posting Jan!

**Mandy** August 11, 2008