Bowl of salad greens (for example spinach, lettuce or kale)
150-200gr of pumpkin
100-150gr or 7-10 slices of bacon
1 sweet-sour apple
Korvel Extra-virgin olive oil
Salt, coarsely cracked black pepper
2 tbsp. Greek yogurt
1 tsp. Dijon mustard
1/2 tsp. honey
Put salad greens in a colander, sprinkle with salt and mix gently. Leave on for 10-15 minutes, until greens begin to release water and soften. Wash it and dry well.
Preheat the oven to 200°С. Meanwhile cover backing pan with foil, cut pumpkin into cubes and place them in the pan.
Sprinkle the pumpkin with Extra Virgin Olive Oil, toss and season with salt. Roast for about 20-25 minutes in the oven until pumpkin will slightly became softer. Remove from oven and let cool.
Heat Extra Virgin Olive Oil in a skillet over medium-high heat. Add bacon and cook until crisp, around 2 minutes per side. Transfer to a paper towel to drain.
Thinly cut apple and onion, squeeze juice from the lemon (1/4 of the juice leave for dressing). Combine greens, apple, onion, pumpkin, lemon juice and olive oil. Toss to combine and season to taste with salt.
For dressing mix yoghurt, mustard, honey and remaining lemon juice. If the sauce is too thick, add milk to achieve the desired body.
Divide the salad evenly among plates. Arrange fried bacon over, drizzle with dressing, season with cracked pepper and serve.