Autumn Greens Salad
Prep time
Total time
Serves: 4-6
  • 1 small butternut squash (1½ pounds), peeled, seeded, and cut into ½ inch cubes
  • 6 tablespoons extra virgin olive oil, divided
  • Kosher salt and coarsely ground pepper, to taste
  • 2 tablespoons lemon juice
  • 1½ teaspoons balsamic vinegar
  • 3 cups fresh baby spinach
  • 3 cups fresh arugula or fresh baby spinach
  • 1 cup dried cranberries
  • 1 cup walnut halves, toasted
  • 8 ounces Sartori SarVecchio Parmesan, shaved (about 2 cups)
  1. Heat oven to 425 degrees Fahrenheit. Line a baking pan with aluminum foil. Drizzle squash with 1 tablespoon olive oil. Season with salt and pepper to taste; toss to coat. Arrange squash in a single layer on a prepared pan. Bake for 18-20 minutes or until tender, turning once. Cool completely on a wire rack.
  2. Combine the remaining olive oil, lemon juice, balsamic vinegar, and a pinch each salt and pepper in a jar with a tight fitting lid; shake well. Set aside.
  3. Toss the spinach, arugula, cranberries, walnuts, and squash in a large serving bowl. Drizzle with reserved vinaigrette; toss to coat. Gently toss with Parmesan. Serve immediately.
Recipe by Wisconsin Cheese Mart at