Good Morning America Recipes

Carla Hall's Mixed Greens and Pan-Roasted Butternut Squash Salad

Make This Delicious Fall Salad

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Star of ABC's "The Chew" prepares butternut squash Tarte Tatin and a mixed green salad.
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Servings:6
Difficulty: Easy
Cook Time: min

Fall in a bowl! I just love the start of the season. When the harvest rolls in, I take all that gorgeous stuff- the heirloom apples and the squash- and pair them with end-of-the-summer greens. (a mixture of baby greens, baby romaine, a frisée is ideal here.) To get even more out of the apples, I pick up fresh cider from local orchards and reduce it into a beautiful syrup for the dressing. To balance that sweetness, I top this all off with savory sharp aged cheese.

For more great recipes from Carla, check out her cookbook, "Cooking with Love" here.

Ingredients

  • For the apple cider vinaigrette:
  • 1 cup fresh apple cider
  • ¼ cup cider vinegar
  • 3 tablespoons minced shallot (from about 2 medium)
  • 2 teaspoons Dijon mustard
  • ½ cup canola or other neutral oil
  • Kosher salt and freshly ground black pepper
  • For the salad:
  • One 1 ¼ -pound butternut squash, peeled, seeded, and cut into ½-inch dice (4 cups)
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 cups mixed greens
  • 2 crips, tart apples (such as Granny Smith, Braeburn, Honeycrisp, or Stayman), cored and diced
  • 2 ounces aged cheddar or Gouda cheese, shaved with a vegetable peeler or cheese plane
  • ½ cup Sweet and Spicy Walnuts
  • For the walnuts:
  • 1 large egg white
  • 4 cups walnut halves
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper
  • Cooking Directions

    To make the vinaigrette: In a small saucepan, bring the apple cider to a boil and cook until reduced to ¼ cup. Let cool completely. In a medium bowl, combine the vinegar, shallots, mustard, and reduced apple cider. Whisk well and continue whisking while adding the oil in a slow, steady steam stream until emulsified. Season to taste with salt and pepper. The vinaigrette can be transferred to a tightly closed jar and refrigerated for up to 1 week. (Shake well to reemulsify before using.)

    To make the salad: in a large bowl, toss the squash with just enough oil to lightly coat and season with salt and pepper. Heat a large nonstick skillet over medium heat. Working in batches, add the squash in a single layer, 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. Repeat with the remaining squash. Let cool.

    In a large bowl, combine the greens, apples, and squash. Gently toss with just enough vinaigrette to lightly coat. Any leftover vinaigrette can be refrigerated for up to 1 week. Divide among six serving plates and top with the cheese and walnuts.

    For the walnuts:

    Preheat the oven to 300°F. Line a half sheet pan with a Silpat or other nonstick silicone baking mat, or parchment paper.

    In a large bowl, beat the egg white until soft peaks form. Add the walnuts and toss gently until well coated. In a medium bowl, combine the sugars, ginger, salt, and pepper. Sprinkle over the walnuts and gently fold until the nuts are evenly coated. Spread in a single layer on the pan. Bake, stirring every 10 minutes, until golden brown, about 45 minutes. Transfer the pan to a wire rack. Separate the nut with a fork and let cool completely in the pan. The cooled nuts will keep in an airtight container for up to 1 week, but are best when fresh.

    Recipe courtesy Carla Hall.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: sugar, ginger, butternut squash, olive oil

    Course: Salad


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