Fall Harvest Salad
Ingredients
- 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
- 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 tablespoon coarsely chopped tarragon
- 1 tablespoon chopped flat-leaf parsley
- 10 ounces mixed salad greens or mesclun
- 1 cup coarsely chopped pecans
- 1/2 cup roasted pumpkin seeds
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