Roasted Squash Salad with Bacon and Pumpkin Seeds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you'll want to enjoy often. Serve with pork chops. Ingredients:
4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound) |
cooking spray |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons sherry vinegar |
1 teaspoon dijon mustard |
1 bacon slice |
1 medium shallot, minced |
10 cup gourmet salad greens (about 10 ounces) |
3 tablespoons unsalted pumpkinseed kernels, toasted |
Directions:
1. Preheat oven to 400°.
2. Arrange squash in a single layer on a 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.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
4. 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 and bacon to vinegar mixture, stirring with a whisk.
5. 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 pumpkinseed kernels.
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