Harvestime Salad with Butternut Squash
- 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
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.
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.