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4 cups (1/2-inch) cubed peeled butternut squash (about 1 pound)
Cooking spray
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 bacon slice
1 medium shallot, minced
10 cup gourmet salad greens (about 10 ounces)
3 tablespoons unsalted pumpkinseed kernels, toasted
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1st Keep
 lisabee
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