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Butternut Squash Salad with Toasted Pumpkin Seeds


Butternut Squash Salad with Toasted Pumpkin Seeds

Serves: 2

Category: Salads, Dressings, Dips and Sauces
Author: www.DrFuhrman.com
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Rated by: 11 members

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Top mixed baby greens with roasted butternut squash, pumpkin seeds and a simple balsamic dressing for a fast and festive main dish salad.

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Ingredients:

4 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
3 tablespoons raw pumpkin seeds, lightly toasted (see note)

Instructions:

Preheat oven to 350 degrees F. Arrange squash in a single layer on a lightly-oiled or parchment
paper-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.

Note: Toast pumpkin seeds in oven at 300 degrees F for 4 minutes, or until lightly toasted, stirring occasionally.

Calories 272; Protein 10 g; Carbohydrates 49 g; Sugars 15 g; Total Fat 7.2 g; Saturated Fat 1.2 g; Cholesterol 0 mg; Sodium 108 mg; Fiber 10.3 g; Beta-Carotene 18918 ug; Vitamin C 74 mg; Calcium 268 mg; Iron 5.4 mg; Folate 270 ug; Magnesium 214 mg; Potassium 1645 mg; Zinc 2 mg; Selenium 5.1 ug

Comments (5):

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DanLiz

05/04/2011 01:20 AM

Rated this recipe:

This was incredibly easy, both to follow the recipe and preparing the salad. The mixed baby greens was a perfect choice for the Balsamic-Dijon dressing and the butternut squash made it filling and delicious. I never would have thought of combining these ingredients. The only changes I made was to toast the pumpkin seeds on a hot skillet, watching and shaking them carefully so not to get them too brown, worked great, and I just thinly sliced the shallots instead of mincing them. My husband loves balsamic vinegar, so this was a big hit. My teenage sons even finished off their entire plate full. The only change I'd make is to add a little more black pepper to the squash. Thanks for the recipe! I served this with steamed corn on the cob and a cup of leftover "cream" of broccoli soup on the side.
This comment was last edited on 05/04/2011 01:40 AM

Bren

05/06/2011 09:35 AM

Rated this recipe:

My husband and I loved this recipe. My husband eats mostly SAD but he said to add this recipe to our winners!

AlissaP

05/13/2012 09:11 AM

Rated this recipe:

I am not generally a huge fan of pumpkin unless it's soup but I really liked this recipe. I put the pumpkin over mixed lettuce and it made an excellent warm salad on a winters day.

pjowkar

06/08/2017 08:27 PM

Rated this recipe:

Loved this! It was delicious and pretty too. I added some seared tofu (no oil) for extra protein. Will definitely make this again. 

This comment was last edited on 06/08/2017 08:27 PM

Laury

12/18/2017 04:57 PM

Rated this recipe:

This is an easy, delicious salad! Everyone loved it. It's just about the only Nutritarian dish that I believe is better when freshly made, rather than the next day. I'm bringing this for Christmas as a side for the SAD eaters, and as the main dish for myself.