Tuesday, October 20

Mixed Greens with Bacon and Fried Pumpkin

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Mixed Greens with Bacon and Fried Pumpkin Recipe

By Tammy Algood Published: October 1, 2016

  • Yield: 4 Servings



  1. Place the pumpkin slices in a large steaming basket and put over a large pot of boiling water. Steam about 15 minutes or until each is tender when pierced with a knife. Remove from the steamer and let cool. Then peel and dice in large pieces.
  2. Place the flour, thyme, 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the pepper in a large zip-top bag. Add the pumpkin cubes and shake to coat. Place 1 inch of vegetable oil in a large cast-iron skillet and place over medium-high heat. When hot, add half of the pumpkin cubes and fry about 3 minutes, turning to evenly brown. Transfer to paper towels to drain. Repeat with the remaining pumpkin.
  3. In a jar with a tight-fitting lid, combine the olive oil, vinegar, garlic and remaining salt and pepper. Cover and shake to emulsify. Place the greens on each salad plate and top with the pumpkin and bacon bits. Drizzle with the dressing and serve immediately.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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