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© Meredith Corporation. All rights reserved. Used with permission.
Heat 1 tablespoon oil in a large skillet over medium heat. Add squash; cook for 5 minutes or until squash is golden brown, turning slices occasionally. Add broth, half the sage and 1/4 teaspoon each salt and pepper. Cover and cook 5 minutes longer or until squash is just tender, turning slices once or twice.
In a large salad bowl, toss greens with apple and onion; set aside. For dressing, in a small bowl, combine vinegar, the remaining 3 tablespoons oil, remaining sage and 1/4 teaspoon each salt and pepper. Drizzle dressing over greens and toss gently. Remove squash with a slotted spoon and place atop salad greens. Sprinkle with cheese.