Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds Recipe

We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:8 servings


  • 8 cups cubed peeled butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup fresh pumpkin seeds
  • 1 teaspoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 shallot, finely chopped
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (10 ounces) fresh baby spinach
  • 1/2 cup crumbled Gorgonzola cheese


  • 1. Place squash in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally.
  • 2. In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper.
  • 3. In a small bowl, whisk the first six dressing ingredients. Combine spinach and cheese; drizzle with dressing. Toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds. Yield: 8 servings.