Harvest Salad

Name: Harvest Salad
Ingredients: 1 large butternut squash; 2 tablespoons olive oil; 2 tablespoons honey; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground pepper; 1 (8-oz.) bottle poppy-seed dressing; 1/4 cup fresh or frozen cranberries; 2 (4-oz.) packages gourmet mixed salad greens; 4 ounces goat cheese, crumbled; 3/4 cup lightly salted, roasted pecan halves; 6 bacon slices, cooked and crumbled

11 ingredients

3 steps

Ingredients

1 large butternut squash
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 (8-oz.) bottle poppy-seed dressing
1/4 cup fresh or frozen cranberries
2 (4-oz.) packages gourmet mixed salad greens
4 ounces goat cheese, crumbled
3/4 cup lightly salted, roasted pecan halves
6 bacon slices, cooked and crumbled

Directions

1

Preheat oven to 400°. Peel and seed butternut squash; cut into 3/4-inch cubes. Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes. Remove from oven, and cool in pan 10 minutes.
2

Meanwhile, pulse poppy-seed dressing and cranberries in a blender 3 to 4 times or until cranberries are coarsely chopped.
3

Toss together squash, gourmet salad greens, and next 3 ingredients on a large serving platter. Serve with dressing mixture.