harvestime salad with butternut squash

Name: Harvestime Salad with Butternut Squash
Yield: 6
Ingredients: 4 cup(s) butternut squash, peeled and cubed; 1/2 teaspoon(s) kosher salt, divided; 1/2 teaspoon(s) freshly ground black pepper, divided; 1 teaspoon(s) dijon mustard; 3 slice(s) bacon; 1 medium shallot; 2 teaspoon(s) sugar; 10 cup(s) baby spinach, washed and spun dry; 3 package(s) pumpkin seeds, unsalted; 1 cup(s) dried cranberries; 1/2 cup(s) blue cheese, crumbled

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21 Pinches 2 Photos

Marsha Gardner

Florala, AL

Updated on Oct 20, 2012

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.

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yield 6 serving(s)

Ingredients

4 cups butternut squash, peeled and cubed
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon dijon mustard
3 slices bacon
1 medium shallot
2 teaspoons sugar
10 cups baby spinach, washed and spun dry
3 packages pumpkin seeds, unsalted
1 cup dried cranberries
1/2 cup blue cheese, crumbled

How To Make harvestime salad with butternut squash

Step 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.

Step 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.
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