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
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4 cbutternut squash, peeled and cubed
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1/2 tspkosher salt, divided
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1/2 tspfreshly ground black pepper, divided
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1 tspdijon mustard
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3 slicebacon
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1 mdshallot
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2 tspsugar
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10 cbaby spinach, washed and spun dry
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3 pkgpumpkin seeds, unsalted
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1 cdried cranberries
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1/2 cblue cheese, crumbled
How To Make harvestime salad with butternut squash
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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.
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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.
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