Roasted Squash Salad with Bacon and Pumpkin Seeds

Roasted Squash Salad with Bacon and Pumpkin Seeds
You can never have too many side dish recipes, so give Roasted Squash Salad with Bacon and Pumpkin Seeds a try. This recipe serves 6. Watching your figure? This gluten free and dairy free recipe has 76 calories, 2g of protein, and 2g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of gourmet salad greens, pepper, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 40
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2
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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Cooking SprayCooking Spray
PepperPepper
SquashSquash
JellyJelly
RollRoll
SaltSalt
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3
Bake at 400 for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes.
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SquashSquash
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4
Remove from heat; keep warm.
5
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
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VinegarVinegar
PepperPepper
SaltSalt
6
Cook bacon in a small nonstick skillet over medium-high heat until crisp.
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7
Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
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8
Add shallot to drippings in pan; saut 1 minute.
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9
Add shallot and bacon to vinegar mixture, stirring with a whisk.
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10
Place salad greens in a large bowl.
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11
Drizzle vinegar mixture over greens; toss gently to coat. Arrange about 1 1/3 cups salad on each of 6 plates. Top each serving with 2/3 cup squash and 1 1/2 teaspoons pumpkinseed kernels.
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VinegarVinegar
GreensGreens
SquashSquash
DifficultyHard
Ready In45 m.
Servings6
Health Score13
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