Butternut Squash Salad with Toasted Pumpkin Seeds

Name: Butternut Squash Salad with Toasted Pumpkin Seeds
Ingredients: 3 cups butternut squash, peeled and cubed; 1/2 teaspoon black pepper, divided; 2 medium shallots, minced; 1/4 cup balsamic vinegar; 2 tablespoons water; 2 teaspoons Dijon mustard; 10 cups (about 10 ounces) mixed baby greens; 2 tablespoons raw pumpkin seeds, lightly toasted (see note)

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Servings: 2

Butternut Squash Salad with Toasted Pumpkin Seeds

Ingredients

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3 cups butternut squash, peeled and cubed1/2 teaspoon black pepper, divided2 medium shallots, minced1/4 cup balsamic vinegar2 tablespoons water2 teaspoons Dijon mustard10 cups (about 10 ounces) mixed baby greens2 tablespoons raw pumpkin seeds, lightly toasted (see note)

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Instructions

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Preheat oven to 350 degrees F. Arrange squash in a single layer on a lightly-oiled or parchmentpaper-lined baking pan. Sprinkle with 1/4 teaspoon black pepper. Bake for 35 minutes or until squash is tender and lightly browned, stirring every fifteen minutes. Remove from oven, keep warm.Water saute shallots until tender. In a small bowl, whisk together shallots, remaining 1/4 teaspoon pepper, balsamic vinegar, water and Dijon mustard.Place salad greens in a large bowl. Drizzle desired amount of vinegar mixture over greens; toss gently to coat. Arrange on serving plates, top with warm butternut squash and pumpkin seeds.