Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
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
- 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
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1Place 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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2In 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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3In 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.
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