Autumn Greens Salad

Name: Autumn Greens Salad
Ingredients: 1 small butternut squash (1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes; 6 tablespoons olive oil, divided; Salt and coarsely ground pepper; 2 tablespoons lemon juice; 1 1/2 teaspoons balsamic vinegar; 3 ounces fresh baby arugula or baby spinach (about 3 cups); 3 ounces fresh baby spinach (about 3 cups); 1 cup dried cranberries; 1 cup walnut halves, toasted; 8 ounces Sartori SarVecchio® Parmesan cheese, shaved

www.wisconsincheese.com

This harvest salad, tossed with a bright lemon vinaigrette and nutty parmesan, is a lovely one to bring to a Thanksgiving Day or fall celebration.

Keywords

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View full recipe on www.wisconsincheese.com

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Ingredients

1 small butternut squash (1 1/2 pounds), peeled, seeded and cut into 1/2-inch cubes
6 tablespoons olive oil, divided
Salt and coarsely ground pepper
2 tablespoons lemon juice
1 1/2 teaspoons balsamic vinegar
3 ounces fresh baby arugula or baby spinach (about 3 cups)
3 ounces fresh baby spinach (about 3 cups)
1 cup dried cranberries
1 cup walnut halves, toasted
8 ounces Sartori SarVecchio® Parmesan cheese, shaved