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Roasted Squash Salad with Bacon and Pumpkin Seeds

Roasted Squash Salad with Bacon and Pumpkin Seeds

Serves: 6

Ingredients
  • 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
  • Cooking spray
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 bacon slice
  • 1 medium shallot, minced
  • 10 cups gourmet salad greens (about 10 ounces)
  • 3 tablespoons unsalted pumpkinseed kernels, toasted

Instructions
  1. Preheat oven to 400°.
  2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper.
  3. Bake at 400° for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes. Remove from heat; keep warm.
  4. Combine remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, vinegar, and mustard.
  5. Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan.
  6. Crumble bacon; set aside. Add shallot to drippings in pan; sauté 1 minute. Add shallot and bacon to vinegar mixture, stirring with a whisk.
  7. Place salad greens in a large bowl. Drizzle vinegar mixture over greens; toss gently to coat.
  8. Arrange about 1⅓ cups salad on each of 6 plates. Top each serving with ⅔ cup squash and 1½ teaspoons pumpkinseed kernels.