Rating: 5 stars
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Buttery squash, crunchy pumpkin seeds, and smoky bacon make this a fall salad you'll want to enjoy often. Serve with pork chops.

Joanne Weir
Recipe by Cooking Light October 2005

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

130 calories; calories from fat 25%; fat 3.6g; saturated fat 0.9g; mono fat 0.9g; poly fat 1.2g; protein 4.8g; carbohydrates 23.8g; fiber 5.5g; cholesterol 2mg; iron 3.2mg; sodium 275mg; calcium 134mg.
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