Roasted Squash Salad with Bacon and Pumpkin Seeds

Roasted Squash Salad with Bacon and Pumpkin Seeds
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  • 1 bacon slice
  • Cooking spray
  • ½ teaspoon salt, divided
  • 1 medium shallot, minced
  • 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
  • ½ teaspoon freshly ground black pepper, divided
  • 2 tablespoons sherry vinegar
  • + 3 more ingredients
    • 3 tablespoons unsalted pumpkinseed kernels, toasted
    • 1 teaspoon Dijon mustard
    • 10 cup gourmet salad greens (about 10 ounces)

Preheat oven to 400°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 30 minutes or until squash is tender and lightly browned, stirring after ...

View full recipe at My Recipes


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