Butternut Squash Fall Salad 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 Buy Ingredients Powered by Chicory 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.
