Mixed Greens and Roasted Butternut Squash Salad

  • Yield 6 servings

This salad is chock-full of vitamin A for skin and eye health, vitamin K and calcium for strong bones, and diabetes-fighting fiber.

Carla Hall, The Chew star, shares her Mixed Greens and Butternut Squash Salad Recipe.
Jessica Merchant


1 cup apple cider
1/4 cup cider vinegar
3 tablespoons minced shallot
2 teaspoons Dijon mustard
1/2 cup canola oil
3/4 teaspoon Kosher salt, divided
freshly ground pepper
1 1/4 pounds butternut squash, peeled, seeded and cut into 1/2-inch dice (4 cups)
2 tablespoons extra virgin olive oil
8 cups mixed greens
2 Granny Smith apples, cored and diced
2 ounces aged cheese or Gouda cheese
1/2 cup walnuts, toasted


  1. For the vinaigrette: In a small saucepan, bring the cider to a boil and cook until reduced to ¼ cup. Let cool completely. In a medium bowl, combine vinegar, shallots, mustard and reduced cider. Whisk well. Continue whisking while slowly adding the oil until emulsified. Season with ¼ tsp. salt and pepper.
  2. For the salad: Toss the squash in olive oil and season with ½ tsp. salt and pepper. Heat a nonstick skillet over medium heat. Working in batches, add a single layer of squash, cover, and cook, stirring occasionally, until tender (about 5 minutes). Uncover and cook, tossing occasionally, until browned (about 2 minutes longer). Transfer to a plate, and allow to cool.
  3. In a large bowl, combine the greens, apples and squash. Toss with vinaigrette to lightly coat. Garnish with cheese and walnuts.

Recipes excerpted from Cooking With Love: Comfort Food that Hugs You by Carla Hall with Genevieve Ho. Copyright 2012 by Carla Hall. Published by Free Press.



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