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Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds

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.
  • Makes
    8 servings

Ingredients

  • 8 cups cubed peeled butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (10 ounces) fresh baby spinach
  • 1/2 cup crumbled Gorgonzola cheese
  • PUMPKIN SEEDS:
  • 1/3 cup fresh pumpkin seeds
  • 1 teaspoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • DRESSING:
  • 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

Directions

  • Place squash in a greased 15x10x1-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. In a large bowl, combine spinach and cheese; set aside.
  • 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.
  • In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.
Nutrition Facts
1-1/3 cups: 218 calories, 12g fat (3g saturated fat), 6mg cholesterol, 486mg sodium, 26g carbohydrate (7g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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Reviews

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  • suefalk
    Dec 10, 2019

    I will be making this all winter long! Tender butternut squash with slightly sweet - toasty pecans overtop this delicous salad. I love gorgonzola cheese, but used Ricotta because it's what I had on hand. It was fantastic!