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.
More Fall Salads
1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
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.
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.
Pinot Noir's balance of crisp fruit, light spiciness and moderate tannins makes it very versatileideal with all the big flavors in this salad.
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