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