Roasted Squash Salad with Bacon and Pumpkin Seeds

Ingredients

• 1  bacon 
• 0.5 teaspoon pepper black divided freshly ground
• 4 cups butternut squash cubed peeled () ( 1 pound)
• 3 tablespoons pumpkinseed kernels unsalted toasted
• 1 teaspoon dijon mustard 
• 10 ounces gourmet salad greens 
• 0.5 teaspoon salt divided
• 1 medium shallots minced
• 2 tablespoons sherry vinegar 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Bake at 400 for 30 minutes or until squash is tender and lightly browned, stirring after 15 minutes.
4. Remove from heat; keep warm.
5. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, and mustard.
6. Cook bacon in a small nonstick skillet over medium-high heat until crisp.
7. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
8. Add shallot to drippings in pan; saut 1 minute.
9. Add shallot and bacon to vinegar mixture, stirring with a whisk.
10. Place salad greens in a large bowl.
11. Drizzle vinegar mixture over greens; toss gently to coat. Arrange about 1 1/3 cups salad on each of 6 plates. Top each serving with 2/3 cup squash and 1 1/2 teaspoons pumpkinseed kernels.