Add a photo of this recipe...
(You could win $100 in our photo contest!)

Fall Harvest Salad

This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and greens. The easiest way to peel the butternut squash is with a sturdy U-peeler (named for its wide, U-shaped handle), which is available at most supermarkets.

Active: 25 min

Total Time: 40 min

Yield: 10 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Salad

(3, 0) (reviews)

favorite of 2 people 5 people Try Soon want to try

Add to Favorites

Try Soon

+ Calendar

+ Grocery+ Menu + I've Made

Recipe
Photos (0)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 10 Servings

1/4 cupvegetable oil; plus 3 tablespoons preferably peanut

2 cupbutternut squash; peeled and cut into 1-inch cubes

Salt ~~amp pepper; and black pepper

2 tablespoonsherry vinegar

1 tablespoontarragon; coarsely chopped

1 tablespoonitalian parsley; chopped

10 ounces mixed salad greens or mesclun

1 cuppecans; coarsely chopped

1/2 cuppumpkin seeds; roasted

Fall Harvest Salad Preparation

1. In a large nonstick skillet, heat 2 tablespoons of the oil. Add the squash in an even layer, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 5 minutes. Turn the squash cubes and cook over moderately low heat until browned on the other side and just tender, about 7 minutes.

2. In a small bowl, combine the vinegar with the tarragon, parsley and the remaining 5 tablespoons of oil; season the dressing with salt and pepper. In a large bowl, toss the salad greens with the pecans, pumpkin seeds and roasted squash. Pour the dressing over the salad and toss well. Serve the salad right away.

Notes

Make Ahead

The dressing can be kept at room temperature for up to 2 hours. The cooked squash can be refrigerated overnight. Bring to room temperature before using in the salad.