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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