Good Morning America Recipes

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.
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.


  • 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

    Other Recipes That You Might Like
    Carla Hall's Rustic Mushroom Tart
    Serve With Soup or Salad
    Carla Hall's Peasant Potato Salad with Harissa Vinaigrette
    Try This Delicious Potato Salad For Dinner Tonight
    Carla Hall's Butternut Squash Tart Tatin
    Add This to Your Vegetarian Thanksgiving Menu
    Sweet and Gold Potato Salad
    A delicious twist on a classic dish!
    Kristin Cavallari's butternut squash pancakes
    Try this healthy breakfast recipe!
    Carla Hall's Rustic Mushroom Tart
    Serve With Soup or Salad
    Liza Huber's Butternut Squash Baby Food
    Make This Nutritious Food For Your Child
    Vee's Butternut Squash, Leek & Ginger Soup
    Not-Your-Average Prison Food
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS