Autumn Greens Salad

Autumn Greens Salad

servings
4-6

Ingredients











Cooking Instructions

1

Heat oven to 425°F. Line baking sheet with aluminum foil. Toss butternut squash with olive oil to lightly coat; stir in sprinkle of salt and pepper. Spread squash in single layer on prepared baking sheet; roast about 20 minutes, stirring and flipping squash after 10 minutes. Set aside to cool.


2

Place 5 tablespoons olive oil, lemon juice, balsamic vinegar and pinch of salt and pepper in jar with tight fitting lid. Cover and shake jar vigorously to emulsify; set aside.


3

In large bowl, toss spinach, arugula, walnuts, cranberries and butternut squash.  Shake reserved vinaigrette and toss with salad ingredients. Gently fold in shaved parmesan, being careful not to break cheese shavings. Serve immediately.


*A vegetable peeler is a great tool for shaving parmesan.


Ingredients











Cooking Instructions

1

Heat oven to 425°F. Line baking sheet with aluminum foil. Toss butternut squash with olive oil to lightly coat; stir in sprinkle of salt and pepper. Spread squash in single layer on prepared baking sheet; roast about 20 minutes, stirring and flipping squash after 10 minutes. Set aside to cool.


2

Place 5 tablespoons olive oil, lemon juice, balsamic vinegar and pinch of salt and pepper in jar with tight fitting lid. Cover and shake jar vigorously to emulsify; set aside.


3

In large bowl, toss spinach, arugula, walnuts, cranberries and butternut squash.  Shake reserved vinaigrette and toss with salad ingredients. Gently fold in shaved parmesan, being careful not to break cheese shavings. Serve immediately.


*A vegetable peeler is a great tool for shaving parmesan.


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