You could add pomegranate seeds instead of pumpkin seeds.
Servings: 6 to 8
Ready Time: 1 hour
Salad
1 kg (2 lb) butternut or buttercup squash
2 tbsp olive oil
1/4 tsp red pepper flakes
Salt and freshly ground pepper
1 bunch watercress, ends trimmed
1 head frisee lettuce, torn
6 cups baby spinach
1/2 cup toasted pumpkin seeds
Lemon shallot vinaigrette
1/4 cup tbsp olive oil
1 tsp Dijon mustard
2 tbsp lemon juice
3 tbsp minced shallots
1 tsp honey
2 tsp chopped parsley
Salt and freshly ground pepper
Method
Preheat oven to 400 F (200 C). Line a baking sheet with parchment.
Peel squash and discard seeds and pith. Cut into 1-inch (2.5 cm) chunks. Toss squash with oil, red pepper flakes and salt and pepper. Place on baking sheet in a single layer.
Bake for 25 to 35 minutes, turning once, or until squash is tender and brown. Remove from oven and let cool.
Toss squash and greens with 1/4 cup vinaigrette or more to taste. Sprinkle with pumpkin seeds.