Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds

Name: Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 8 cups cubed peeled butternut squash; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 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; 1 package (10 ounces) fresh baby spinach; 1/2 cup crumbled Gorgonzola cheese

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

Ingredients

8 cups cubed peeled butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
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
1 package (10 ounces) fresh baby spinach
1/2 cup crumbled Gorgonzola cheese

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 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 the first 6 dressing ingredients. Combine spinach and cheese; drizzle with dressing. 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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Average Rating:

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!