Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb)

Today I’m going to share a recipe for another delicious Christmas-worthy side dish with you. Roasted Pumpkin Salad With Tarragon, which also happens to be Paleo, Whole30 friendly and Low Carb. How good is that? And did you know that pumpkin is a great substitute for almost any potato dishes? I can’t really have white potatoes as they don’t agree with my stomach. And I don’t like to eat sweet potatoes frequently because of the many carbohydrates in them. But I would have pumpkin almost every day. No joke. It’s definitely one of my favourite vegetables. What is your veggie pick? Anyway, back to the Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb). Not only pumpkin makes it lower in carbs than potatoes would, but it’s also more nutrient and makes the taste of the salad satisfyingly on the edge of savoury and sweet.



Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb)

Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb)
 
Prep time
Cook time
Total time
 
The Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb) is the perfect side which would make your Christmas meals complete.
The peckish girl:
Serves: 4-6
Ingredients
  • 1 small pumpkin (about 800g)
  • 200g bacon
  • 3 pcs spring onion, chopped
  • Handful of tarragon, chopped
  • 3 tbsp homemade mayonnaise
  • 5 tsp grain mustard
  • 2 tsp Dijon mustard
  • Salt and pepper
Instructions
  1. Peel and clean the pumpkin and cut it in small pieces about 1 cm big.
  2. Place the cut pumpkin on a greased baking tray and sprinkle it with salt and pepper. Spray the squash lightly with oil and place the tray in preheated oven on 200°C for 10-15 minutes (until the pumpkin is soft, but not overcooked).
  3. Take the tray out of the oven, transfer the pumpkin in a big bowl and let it cool.
  4. In the meanwhile crisp the bacon. You can use a frying pan if you prefer or make the bacon in the oven while it's still hot. I used the same baking tray and put the bacon in the oven for 10 mins.
  5. Let the bacon cool a little and cut it in small squares.
  6. Add the bacon to the bowl with pumpkin and add the chopped green onions, tarragon, mayonnaise, both of the mustard and cracked pepper. Mix everything together with a big spoon.
  7. Let the salad cool in the fridge for at least two hours before serving, so the flavours have time to combine and develop.
 

Roasted Pumpkin Salad With Tarragon (Paleo, Whole30, Low Carb)

If you are looking for more Christmas recipes, don’t forget to visit the Christmas And Holidays category. 

 


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