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
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.
Bake at 400 for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes.
Remove from heat; keep warm.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
Cook bacon in a small nonstick skillet over medium-high heat until crisp.
Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
Add shallot to drippings in pan; saut 1 minute.
Add shallot and bacon to vinegar mixture, stirring with a whisk.
Place salad greens in a large bowl.
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.