Roasted Squash Salad with Bacon and Pumpkin Seeds

Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you'll want to enjoy often. Serve with pork chops.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 130
Caloriesfromfat 25 %
Fat 3.6 g
Satfat 0.9 g
Monofat 0.9 g
Polyfat 1.2 g
Protein 4.8 g
Carbohydrate 23.8 g
Fiber 5.5 g
Cholesterol 2 mg
Iron 3.2 mg
Sodium 275 mg
Calcium 134 mg

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

Preparation

Preheat oven to 400°.

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.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.

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.

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.

Note:

Joanne Weir,

October 2005