Harvestime Salad with Butternut Squash

Marsha Gardner


While you may be thinking of hearty dishes like roasts, soups and stews this fall, why not consider an autumnal salad? Here is a great fall salad recipe that includes butternut squash, pumpkin seeds, tangy blue cheese dried cranberries and a vinaigrette. Candied pecans would also make a nice addition.

pinch tips: How to Cut Cherry Tomatoes





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

Directions Step-By-Step

Preheat 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.
Cook 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.

About this Recipe

Course/Dish: Lettuce Salads