Roasted Squash Salad with 'Bacon' and Pumpkin Seeds

This salad has all the flavors of fall. A larger portion makes an entree sized serving - try with some leftover 'cheddar' toasts from last night's recipe, since you probably have extra baguette lying around!

Place 4 cups of (1/4-inch) cubed, peeled butternut squash on a baking sheet coated with cooking spray. Coat the squash with cooking spray, and sprinkle evenly with 1/4 tsp. salt and 1/4 tsp. black pepper. Bake in the oven at 400 degrees for thirty minutes, stirring half way through.

While the squash bakes, combine another 1/4 tsp. salt, 1/4 tsp. black pepper, 2 tablespoons of sherry vinegar and one teaspoon of Dijon mustard in a small bowl. Set aside.

Coat a small skillet with cooking spray and cook one vegan bacon slice until crisp, over medium heat (if you're using Smart Bacon, cook it an extra minute longer than package directions - about 4 minutes - so it's nice and crispy). Crumble the bacon slice and add to the vinegar mixture. Add one minced (medium-sized) shallot to the skillet and cook for one minute, than add that to the vinegar mixture, too. Stir well with a whisk.

Place 10 cups of gourmet salad greens in a large bowl. Drizzle with the vinegar mixture and toss to coat. If you want side servings, place one and 1/3 cups of salad on each of 6 plates and top with 2/3 cup squash and one and a half teaspoons of toasted pumpkin seed kernels. If you want main servings, place two and 2/3 cups of salad on each of 3 plates and top with one and 1/3 cups squash and one tablespoon of toasted pumpkin seed kernels. The smaller size is 130 calories; the larger is 260.

Note: pumpkin seed kernels are also called pepitas; you can find them in the supermarket near other nuts and seeds, so look for either name on the packaging. To toast the seeds, heat in a skillet for one to two minutes over medium heat.

Cost:
butternut squash $4.23
vegan bacon $3.39
shallot $0.36
gourmet salad greens $5.00
pumpkin seeds $2.99