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.
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.