Butternut Squash Salad with Toasted Pumpkin Seeds
3 cups butternut squash, peeled and cubed 1/2 teaspoon black pepper, divided 2 medium shallots, minced 1/4 cup balsamic vinegar 2 tablespoons water 2 teaspoons
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drfuhrman.com.
Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Skillet
- Serving bowl
Ingredients
- 3 cups butternut squash, peeled and cubed
- 1/2 teaspoon black pepper, divided
- 2 medium shallots, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons water
- 2 teaspoons Dijon mustard
- 10 cups (about 10 ounces) mixed baby greens
- 2 tablespoons raw pumpkin seeds, lightly toasted (see note)
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