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Roasted Squash Salad with Bacon and Pumpkin Seeds

Yield 6 servings
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

Nutrition 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

How to Make It

  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.