Green Salad With Roasted Squash Recipe

Name: Green Salad With Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Squash:; 1 butternut squash (about 2 1/2 lb.), peeled, seeded, cut into 1-inch cubes; 2 tablespoons olive oil; 1 tablespoon lemon juice; Salt and pepper; Pumpkin seeds:; 1 cup raw pumpkin seeds; 2 tablespoons unsalted butter, melted; 1 teaspoon sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cumin; 1/4 teaspoon paprika; 1/2 teaspoon salt; Salad:; 2 1/2 tablespoons red wine vinegar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon Dijon mustard; 1/4 cup vegetable oil; 1/4 cup olive oil; 8 cups assorted salad greens, cut into small pieces

Servings: persons

Squash:
1 butternut squash (about 2 1/2 lb.), peeled, seeded, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper
Pumpkin seeds:
1 cup raw pumpkin seeds
2 tablespoons unsalted butter, melted
1 teaspoon sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt
Salad:
2 1/2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Dijon mustard
1/4 cup vegetable oil
1/4 cup olive oil
8 cups assorted salad greens, cut into small pieces

1
Make squash: Preheat oven to 400u00b0F; line a large baking sheet with foil and mist with cooking spray. Toss squash with oil and lemon juice in a bowl. Arrange in a flat layer on a baking sheet. Season with salt and pepper. Roast until lightly browned, about 20 minutes. Turn each cube over, season with salt and pepper again and cook until browned and slightly caramelized around edges, about 20 minutes longer. Let cool on baking sheet. (Can be made up to 3 days in advance. Layer on paper towels on a plate. Wrap plate in plastic wrap and refrigerate. Bring to room temperature before using.)
2
Make seeds: Preheat oven to 350u00b0F. Combine seeds, butter, sugar, cinnamon, cumin, paprika and salt in a bowl. Spread over a baking sheet. Toast, stirring often, until crisp, about 15 minutes. Transfer to a bowl and cool completely. (Can be made up to 3 days in advance. Keep covered in a dry, cool spot.)
3
Make dressing: Whisk vinegar, salt, pepper and mustard in a large bowl until blended. Slowly add both oils, whisking constantly until blended and thickened.
4
Just before serving, pile greens in bowl on top of dressing. Add squash and 3/4 cup pumpkin seeds; gently toss. Top with remaining seeds and serve.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Squash:, 1 butternut squash (about 2 1/2 lb.), peeled, seeded, cut into 1-inch cubes, 2 tablespoons olive oil, 1 tablespoon lemon juice, and more.

Yes, Green Salad With Roasted Squash falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Salad With Roasted Squash

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