If you’re looking for a salad that feels like a warm hug in a bowl, you’ve just found it. This Butternut Squash Salad with Apple Cider Vinaigrette Recipe is one of those dishes I keep coming back to, especially during the cozy fall season. It balances sweet, tangy, and nutty flavors perfectly, and once you try it, you’ll understand why my family goes crazy for it every year!
Why You’ll Love This Recipe
- Flavors That Dance Together: The roasted squash and warm cider vinaigrette create a sweet and tangy harmony you won’t forget.
- Simple, yet Sophisticated: With easy ingredients and straightforward steps, it feels like a gourmet salad without the fuss.
- Perfect for Any Occasion: Whether you’re hosting a holiday dinner or want a fresh weekday meal, this salad fits right in.
- Nutrient-Packed Goodness: Loaded with fiber, vitamins, and healthy fats, it nourishes while satisfying your taste buds.
Ingredients You’ll Need
Getting this salad just right means bringing together fresh, seasonal ingredients. I recommend looking for firm butternut squash and fresh arugula for the best texture and flavor punch.
- Butternut Squash: Pick one that’s heavy for its size with smooth, unblemished skin—makes peeling and dicing much easier.
- Maple Syrup: Adds a subtle sweetness that complements the cider vinaigrette beautifully.
- Olive Oil: Use good quality extra virgin olive oil for a richer taste in both roasting and dressing.
- Kosher Salt: Essential for enhancing all the flavors without overpowering them.
- Black Pepper: Freshly ground is key for that gentle kick.
- Dried Cranberries (or Raisins): The tartness adds bursts of flavor and a chewy texture that I love mixing in.
- Apple Juice or Apple Cider: I usually go with fresh apple cider for its complex flavor in the vinaigrette.
- Apple Cider Vinegar: The acid balances the sweetness perfectly.
- Shallots (or Red Onion): Minced finely to melt into the warm dressing gently, adding a mild bite.
- Dijon Mustard: Helps emulsify the dressing while lending a subtle tang.
- Arugula (or Mixed Greens): Peppery arugula works best to contrast the sweetness, but mixed greens feel like a nice swap if you prefer milder greens.
- Walnut Halves: Toasting these brings out a nutty depth that elevates every bite.
- Parmesan Cheese: Shaved thinly on top for a salty, creamy finish I just can’t skip.
Variations
I’ve played around with this butternut squash salad quite a bit, and it’s fun to tweak it depending on what you have on hand or your dietary preferences. I encourage you to make this recipe your own!
- Creamy Version: Adding a dollop of goat cheese instead of Parmesan gives it a tangy, creamy twist that my guests adore.
- Nut-Free: I’ve swapped walnuts for pumpkin seeds when I wanted crunch without nuts — it works surprisingly well.
- With Grains: Mixing in cooked quinoa or farro can turn the salad into a more filling meal when we want leftovers for lunch.
- Spice It Up: A pinch of cayenne in the dressing adds a nice unexpected heat if you like a little kick.
How to Make Butternut Squash Salad with Apple Cider Vinaigrette Recipe
Step 1: Prep and Roast the Butternut Squash
First things first—preheat your oven to 400°F. Peel the butternut squash and cut it into roughly ¾ inch dice. Toss it on a baking sheet with the maple syrup and 2 tablespoons of olive oil, then sprinkle half of your salt and pepper over it. Make sure every piece is coated evenly — this step sets the foundation for awesome flavor as it roasts. Roast for about 20-25 minutes, turning once halfway to get nice caramelization on each side. For the final 5 minutes, add your dried cranberries on top so they warm up but don’t burn.
Step 2: Make the Apple Cider Vinaigrette
While your squash is roasting, let’s start the vinaigrette. In a small saucepan, combine apple juice (or cider), apple cider vinegar, and finely minced shallots. Bring it to a gentle boil over medium-high heat, then simmer until reduced to about ¼ cup. This concentrates the flavor beautifully. Remove from heat and whisk in Dijon mustard, ¼ cup olive oil, the remaining salt, and black pepper until it’s smooth and emulsified — your warm dressing is ready.
Step 3: Toss the Salad
Place the arugula or mixed greens in a large bowl and pour over the warm cider vinaigrette. Give it a big, gentle toss so every leaf is coated in that tangy, sweet dressing. Then, add your roasted butternut squash and cranberries, stirring them in carefully so you don’t squash the tender pieces.
Step 4: Finish with Crunch and Cheese
Top your beautiful salad with toasted walnut halves and shaved Parmesan just before serving. These add the perfect saltiness and crunch. Give it a quick taste, and season with a little extra salt or pepper if it feels like it needs it. Now you’re ready to dig in—and trust me, you’re going to want seconds.
Pro Tips for Making Butternut Squash Salad with Apple Cider Vinaigrette Recipe
- Even-Sized Squash Chunks: When dicing the butternut squash, aim for uniform pieces so they roast evenly and finish tender at the same time.
- Warm Vinaigrette Trick: Tossing your greens with warm dressing slightly wilts the arugula, softening the bitterness and marrying flavors perfectly.
- Toast Walnuts Gently: Toast walnuts on medium heat for a few minutes, stirring often, until fragrant—this releases their oils and amps up flavor without burning.
- Watch the Cranberries: Add dried cranberries only near the end of roasting to prevent them from turning hard or bitter.
How to Serve Butternut Squash Salad with Apple Cider Vinaigrette Recipe
Garnishes
I love to garnish this salad with a sprinkle of freshly cracked black pepper and an extra handful of shaved Parmesan for that finishing touch. Sometimes, a light drizzle of good-quality balsamic glaze adds a touch of sweetness and visual appeal—perfect when serving guests.
Side Dishes
This salad pairs wonderfully with roasted chicken, pork tenderloin, or even a hearty vegetable lasagna. For lighter meals, I often serve it alongside crusty bread or a bowl of creamy soup—the combination feels just right, balancing freshness with comfort.
Creative Ways to Present
For holiday dinners, I’ve arranged the salad in individual bowls topped with a single walnut half and a Parmesan curl for an elegant look. Another fun idea is serving it in hollowed-out small pumpkins as edible bowls—guests love the rustic vibe and it keeps the salad warm a little longer.
Make Ahead and Storage
Storing Leftovers
I usually store leftover salad (dressing and all) in an airtight container in the fridge for up to 2 days. Keep the walnuts separate until ready to serve to maintain their crunch. Just give it a gentle toss before digging back in.
Freezing
I don’t recommend freezing this salad because the greens and dressing don’t freeze well, and the texture changes. However, you can roast butternut squash ahead and freeze that part separately to save time next time you make the salad.
Reheating
If you want to enjoy this salad warm later, I reheat just the roasted squash gently in the oven or on the stovetop, then toss it with fresh greens and dressing to avoid wilting them too much.
FAQs
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Can I use other types of squash for this salad?
Absolutely! Butternut squash is preferred for its sweetness and texture, but you can substitute acorn or kabocha squash. Just adjust roasting time since sizes and densities vary.
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What’s the best way to peel a butternut squash safely?
I’ve found that using a sharp vegetable peeler first, then carefully cutting with a chef’s knife works best. Warming the squash slightly in the microwave for 30 seconds can soften it just enough to make peeling easier.
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Can I make the vinaigrette ahead of time?
Yes! You can prepare and refrigerate the vinaigrette up to 3 days in advance. Just whisk it again before tossing with salad, and add warm squash shortly after so it doesn’t wilt the greens prematurely.
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Is this salad gluten-free?
It is naturally gluten-free, as all ingredients are free from gluten. Just double-check any store-bought condiments to be sure.
Final Thoughts
This Butternut Squash Salad with Apple Cider Vinaigrette Recipe truly holds a special place in my kitchen. It’s one of those recipes that feels both comforting and celebratory, perfect for sharing with friends and family. I love how the warm roasted squash pairs with the bright, tangy dressing, along with the crunch from toasted walnuts. If you try it once, I’m confident it’ll become one of your go-to salads, just like it did for me. So grab a squash, and let’s make some magic happen in your kitchen today!
Print
Butternut Squash Salad with Apple Cider Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Ina Garten’s Butternut Squash Salad is a delicious and hearty fall salad featuring roasted butternut squash tossed with a warm apple cider vinaigrette. This salad combines sweet maple-glazed squash, tangy dried cranberries, peppery arugula, toasted walnuts, and shaved Parmesan cheese for a perfect balance of flavors and textures. Ideal for holiday gatherings or a cozy meal, it’s easy to prepare and packed with flavor.
Ingredients
Roasted Butternut Squash
- 1 1/2 pounds butternut squash, peeled and diced into ¾ inch cubes
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon coarsely ground black pepper, divided
- 3 tablespoons dried cranberries (or raisins)
Vinaigrette Dressing
- 3/4 cup apple juice (or apple cider)
- 2 tablespoons apple cider vinegar
- 2 tablespoons shallots, minced (from one large shallot or red onion)
- 2 teaspoons Dijon mustard
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
Salad Assembly
- 6-8 cups arugula (or mixed greens)
- 1/2 cup walnut halves, toasted
- 1/4 cup shaved Parmesan cheese
Instructions
- Prep the oven and squash seasoning: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the butternut squash evenly.
- Toss the squash: Arrange the diced butternut squash on a baking sheet. Drizzle with the maple syrup and 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Toss well to fully coat all pieces.
- Roast and turn: Roast the squash in the oven for 20-25 minutes, turning once halfway through for even cooking. In the last 5 minutes of roasting, scatter the dried cranberries on top so they warm and plump slightly.
- Make the vinaigrette: In a small saucepan, combine apple juice, apple cider vinegar, and minced shallots. Bring to a boil over medium-high heat, then simmer until the liquid reduces to about 1/4 cup, approximately 6-8 minutes. Remove from heat.
- Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until the dressing is well emulsified and smooth.
- Assemble the salad: Place the arugula or mixed greens in a large salad bowl. Pour the warm vinaigrette over the greens and toss to coat evenly. Add the roasted butternut squash and cranberries, gently mixing to combine.
- Finish and serve: Top the salad with toasted walnut halves and shaved Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed before serving. Enjoy this flavorful, autumn-inspired salad!
Notes
- This salad is one of Ina Garten’s classic recipes, perfect for the holiday season or any time you want a flavorful and easy-to-make dish.
- You can substitute raisins for dried cranberries if preferred.
- For a nuttier flavor, toast walnuts lightly before adding to the salad.
- Try using mixed greens if you prefer a milder leafy base instead of arugula.
- The warm cider vinaigrette dressing makes this salad especially comforting in cooler months.
Nutrition
- Serving Size: 1 serving
- Calories: 256 kcal
- Sugar: 20 g
- Sodium: 1210 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 5 mg
