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

Make This Delicious Fall Salad

Star of ABC's "The Chew" prepares butternut squash Tarte Tatin and a mixed green salad.

From the kitchen of Carla Hall

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.