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.

Serves: 2

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:

  1. 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.
  2. 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.
  3. In a saucepan over medium heat, sauté shallots in water for 5 to 7 minutes or until tender. Drain shallots and set aside.
  4. 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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