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
Scale
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
