Roasted Squash Salad With Bacon And Pumpkin Seeds

• 4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
• Cooking spray
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• 1 bacon slice
• 1 medium shallot, minced
• 10 cup gourmet salad greens (about 10 ounces)
• 3 tablespoons unsalted pumpkinseed kernels, toasted

1. Preheat oven to 400u0b0.
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. Bake at 400u0b0 for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes. Remove from heat; keep warm.
3. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
4. 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; saute 1 minute. Add shallot and bacon to vinegar mixture, stirring with a whisk.
5. 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.

butternut squash, cooking spray, salt, freshly ground black pepper, sherry vinegar, mustard, bacon slice, shallot, gourmet salad greens, unsalted pumpkinseed kernels

Taken from www.myrecipes.com/recipe/roasted-squash-salad-with-bacon-pumpkin-seeds (may not work)