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
Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
Prep Time
30 min
Cook Time
30 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
- 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
- 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.
- 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 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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