Fall Harvest Salad
- Contributed by Shawn McClain
- ACTIVE: 25 MIN
- TOTAL TIME: 40 MIN
-
SERVINGS:
10 to 12 servings
Our Pairing Suggestion
Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins makes it very versatileideal with all the big flavors in this salad.
Recipe: Fall Harvest Salad
- FAST
- HEALTHY
- MAKE-AHEAD
- STAFF-FAVORITE
- VEGETARIAN
Ingredients
- 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
- 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 tablespoon coarsely chopped tarragon
- 1 tablespoon chopped flat-leaf parsley
- 10 ounces mixed salad greens or mesclun
- 1 cup coarsely chopped pecans
- 1/2 cup roasted pumpkin seeds
- 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.
- 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.





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