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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 25%
  • Fat: 3.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.8g
  • Carbohydrate: 23.8g
  • Fiber: 5.5g
  • Cholesterol: 2mg
  • Iron: 3.2mg
  • Sodium: 275mg
  • Calcium: 134mg

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

  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.
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