Welcome to day 3 of the 31 Days of pumpkin!
It’s a million degrees outside and I’m totally over it, but I will not let the pumpkin lovers in my life down! That is why my choice for today is a salad (for the hot day) and a pumpkin vinaigrette (because it IS fall).
The addition of pumpkin pie spice gives the vinaigrette a nice warm flavor.
(recipe from America’s Best Pumpkin Recipes magazine)
1/3 cup apple cider vinegar
1/4 cup canned pumpkin
1 T honey
1/4 cup lightly packed fresh basil leaves, torn
2 cloves garlic, minced
1/2 t salt
1/2 t pumpkin pie spice
1/2 cup extra-virgin olive oil
1-2 T water, optional
6 cups arugula
4 slices bacon, crisp-cooked and crumbled
1 pear, cored and diced
1/3 cup dried cranberries
1/3 cup toasted pine nuts
1. For dressing, mix all ingredients, minus oil and water, in a blender or food processor. Cover and blend until just combined. With blender or processor running, drizzle in oil until combined. Add 1-2 tablespoons of water, if necessary, to reach desired consistancy.
2. Combine all salad ingedients and toss with vinaigrette.
My husband made an amazing batch of homemade bacon which I used in this salad and it was devine! I can eat crispy bacon all day long!
Enjoy! See you tomorrow!