Name: Butternut Squash Salad with Toasted Pumpkin Seeds
Yield: 2
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)

Serves

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)

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, 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.

Nutrition Facts

Calories 217, Protein 8 g, Carbohydrates 40 g, Sugars 13 g, Total Fat 5 g, Saturated Fat 0.8 g, Cholesterol 0 mg, Sodium 104 mg, Fiber 8.6 g, Beta-Carotene 15960 ug, Vitamin C 59 mg, Calcium 233 mg, Iron 4.6 mg, Folate 249 ug, Magnesium 167 mg, Potassium 1366 mg, Zinc 1.6 mg, Selenium 4.4 ug

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Butternut Squash Salad with Toasted Pumpkin Seeds