Salad with spicy pumpkin, baliko and cherry tomatoes

Baked spiced pumpkin, which I've used before in salad on Elena's advice, is a very grateful ingredient that allows for endless experimentation with flavors. I wanted to add breadcrumbs and cheesecake to the pumpkin, tomatoes for juiciness and "decorate" the flavor with parmesan. It turned out to be a very tasty festive winter salad. The intrigue is that none of the guests will guess that the main ingredient is a simple pumpkin.

Constituents:

• pumpkin - 300 gr.
• crispy bacon - 150 gr.
• cherry tomatoes - 10 pcs.
• loaf or white bread - 5 slices
• arugula - a bunch
• lettuce leaves - a bunch
• parmesan - 50 gr.
• olive oil - 1-2 tbsp.

for the marinade:

• garlic - 8 cloves
• olive oil - 4 tbsp.
• balsamic vinegar - 2 tbsp.
• salt, pepper - to taste

salad dressing :

• olive oil - 2 tbsp
• balsamic vinegar - 1 tbsp
.
• salt, pepper - to taste

Preparation of salad with spicy pumpkin, baliko and cherry:

Peel and dice the pumpkin into 1-1.5 cm cubes.

Cut the pumpkin into 1-1.5 cm cubes.

Mix all the components of the marinade and garlic, passed through a garlic press, pour the marinade over the pumpkin, mix well and put it in a heatproof dish.

Bake the pumpkin in a preheated 180 degree oven until soft and browned, about 25 minutes. Refrigerate the finished pumpkin.

Cut the crusts off the slices of loaf or white bread, and cut the pulp into cubes with the side of 1.5-2 cm.
Heat 1-2 tbsp of olive oil in a frying pan and dry the breadcrumbs without browning them.
Wash the lettuce leaves and arugula and chop. Place cherry tomatoes cut into quarters on top. Cut the bagel into small pieces and place on the salad.

Then add the pumpkin and croutons.

Grate parmesan on top.

Mix olive oil and balsamic vinegar for dressing, season with salt and pepper. Just before serving, dress the salad with the dressing, stir and serve immediately.

Enjoy!