Fall Harvest Salad

• FAST
• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
2. 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
3. Salt and freshly ground pepper
4. 2 tablespoons sherry vinegar
5. 1 tablespoon coarsely chopped tarragon
6. 1 tablespoon chopped flat-leaf parsley
7. 10 ounces mixed salad greens or mesclun
8. 1 cup coarsely chopped pecans
9. 1/2 cup roasted pumpkin seeds

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.