Mixed Greens and Roasted Butternut Squash Salad

Mixed Greens and Roasted Butternut Squash Salad recipe.
Jessica Merchant
  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 412
  • Fat 32g
  • Sodium 361mg
  • Carbohydrate 28g
  • Fiber 5g
  • Protein 5g