Harvestime Salad with Butternut Squash
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- 4 c
- butternut squash, peeled and cubed
- 1/2 tsp
- kosher salt, divided
- 1/2 tsp
- freshly ground black pepper, divided
- 1 tsp
- dijon mustard
- 3 slice
- 1 medium
- 2 tsp
- 10 c
- baby spinach, washed and spun dry
- 3 pkg
- pumpkin seeds, unsalted
- 1 c
- dried cranberries
- 1/2 c
- blue cheese, crumbled
1Preheat oven to 400°.
Arrange squash in a single layer on a parchment lined jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Bake at 400° for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes. Remove from heat; keep warm.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
2Cook bacon in a small nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add shallot to drippings in pan; sauté 1 minute. Add shallot, sugar and bacon to vinegar mixture, stirring with a whisk.
Place salad greens in a large bowl. Drizzle vinegar mixture over greens; toss gently to coat. Arrange about 1 1/3 cups salad on each of 6 plates. Top each serving with 2/3 cup squash and 1 1/2 teaspoons pumpkin seeds.