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.


★★★★★ 1 vote



  • 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

How to Make Harvestime Salad with Butternut Squash


  1. 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.
  2. 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.

Printable Recipe Card

About Harvestime Salad with Butternut Squash

Course/Dish: Lettuce Salads

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