RECIPES

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.

Wisconsin Cheese Autumn Greens Salad Recipe
Active Time
30 Minutes
Servings
4-6

Ingredients

Cheese

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

Instructions

  1. Heat oven to 425°F. Line a 15 x 10-inch baking pan with aluminum foil.
  2. Drizzle squash with 1 tablespoon olive oil. Season with salt and pepper; toss to coat. Arrange squash in a single layer on prepared pan.
  3. Bake for 18-23 minutes or until squash is tender, turning once. Cool completely on a wire rack.
  4. Whisk lemon juice and balsamic vinegar in a bowl. Slowly whisk in remaining olive oil. Season with salt and pepper to taste. 
  5. Combine the arugula, spinach, cranberries, walnuts and squash in a large serving bowl. Drizzle with vinaigrette; toss to coat. Gently toss with parmesan. Serve immediately.

Recipe Tip

  • Use a vegetable peeler to easily shave the parmesan.

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 awarded parmesan. With its fruity, nutty and roasted caramel flavor notes, it's a delicious match for the salad's roasted squash and sweet cranberries.

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