Taste of Home
Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 8 servings.
We had leftover roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Now we also add caramelized pumpkin seeds (my brother's idea) and a homemade dressing. —Nicole Sadowsky, Rancho Santa Fe, California
Ingredients
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8 cups cubed peeled butternut squash
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2 tablespoons olive oil
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1/2 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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1 package (10 ounces) fresh baby spinach
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1/2 cup crumbled Gorgonzola cheese
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PUMPKIN SEEDS:
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1/3 cup fresh pumpkin seeds
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1 teaspoon olive oil
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2 teaspoons brown sugar
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1 teaspoon balsamic vinegar
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1/4 teaspoon salt
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DRESSING:
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3 tablespoons balsamic vinegar
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3 tablespoons olive oil
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1 shallot, finely chopped
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4 teaspoons Dijon mustard
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground pepper
Directions
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1.
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.
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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.
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3.
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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