harvestime salad with butternut squash
(1 rating)
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.
►
(1 rating)
yield
6 serving(s)
Ingredients For harvestime salad with butternut squash
-
4 cbutternut squash, peeled and cubed
-
1/2 tspkosher salt, divided
-
1/2 tspfreshly ground black pepper, divided
-
1 tspdijon mustard
-
3 slicebacon
-
1 mdshallot
-
2 tspsugar
-
10 cbaby spinach, washed and spun dry
-
3 pkgpumpkin seeds, unsalted
-
1 cdried cranberries
-
1/2 cblue cheese, crumbled
How To Make harvestime salad with butternut squash
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT