AUTUMN GREENS SALAD By Jennifer Farley of Savory Simple
AUTUMN GREENS SALAD
Servings: 4 to 6
INGREDIENTS:
1
small (about 1 1/2 pounds) butternut squash, peeled, seeded and diced
5
tablespoons extra virgin olive oil (plus additional for roasting squash)
Kosher salt and ground black pepper to taste
tablespoons freshly squeezed lemon juice
2
1 1/2 teaspoons balsamic vinegar
3
cups baby spinach
3
cups baby arugula
1
cup toasted walnuts
1
cup dried cranberries
2
cups (about 8 ounces) Wisconsin parmesan cheese, shaved*
DIRECTIONS: 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. 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. 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.
TRAVEL TIP: If transporting the salad to a Thanksgiving dinner or potluck, wait until just before serving to toss with vinaigrette and add parmesan. Dressing may also be served on the side.