Autumn Greens Salad

This harvest salad is tossed with a bright lemon vinaigrette and nutty parmesan cheese. It travels well and is a lovely salad to bring to a Thanksgiving Day or fall celebration.

Autumn Greens Salad
Active Time
15 minutes


Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.


  1. Heat oven to 425°F. Line a 15 x 10-inch baking pan with aluminum foil. Drizzle squash with 1 tablespoon olive oil. Season with salt and pepper; toss to coat. Arrange squash in a single layer on prepared pan. Bake for 18-23 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 Tip

  • Any brand of Wisconsin parmesan cheese can be used.
  • To streamline prep, we use a vegetable peeler to easily shave the parmesan cheese. 

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Sartori SarVecchio® Parmesan cheese is America’s most highly decorated parmesan. With its fruity, nutty and roasted caramel notes, it is a delicious flavor match for the roasted butternut squash and sweet cranberries in this salad.

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