Butternut Squash Salad with Toasted Pumpkin Seeds
Much more than just lettuce, this salad is elevated by the flavors of smoky pumpkin seeds and rich butternut squash.
November 18, 2011
Serves: 2
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Butternut squash and shallots combine to aromatic perfection in this salad perfect for every autumn meal.
Makes 2 servings
What you need:
3 tablespoons raw pumpkin seeds
cooking spray or minimal amount of olive oil
4 cups butternut squash, peeled and cubed
1/2 teaspoon black pepper, divided
2 medium shallots, minced
1 cup water
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1-1/4 cups mixed baby greens
What you do:
- Preheat oven to 300 degrees. In oven, toast pumpkin seeds for 4 minutes, or until lightly browned. Remove seeds and increase oven temperature to 350 degrees.
- On a jelly roll pan lightly coated with cooking spray or olive oil, arrange squash in a single layer. Sprinkle with 1/4 teaspoon black pepper. Bake for 45 minutes or until squash is tender and lightly browned, stirring every 15 minutes. Remove from heat, keep warm.
- In a saucepan over medium heat, sauté shallots in water for 5 to 7 minutes or until tender. Drain shallots and set aside.
- In a small bowl, whisk together shallots, remaining 1/4 teaspoon pepper, balsamic vinegar and Dijon mustard. Place salad greens in a large bowl. Drizzle vinegar mixture over greens; toss gently to coat. Arrange on serving plates, top with warm butternut squash and pumpkin seeds.
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