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



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

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