Description
Ina Garten’s Butternut Squash Salad is a vibrant, flavorful dish featuring roasted butternut squash tossed with a warm apple cider vinaigrette, cranberries, toasted walnuts, and shaved Parmesan over peppery arugula. Perfect for holiday gatherings or any time you want a hearty yet fresh salad packed with seasonal flavors.
Ingredients
Scale
For the Roasted Butternut Squash
- 1 1/2 pounds butternut squash, peeled and cut into ¾ inch dice
- 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)
For the Vinaigrette
- 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
For the 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 the oven to 400°F (200°C) to get it ready for roasting the squash.
- Toss the squash: Place the peeled and diced butternut squash on a baking sheet. Drizzle with maple syrup and 2 tablespoons of olive oil. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Toss well to coat all pieces evenly.
- Roast and turn: Roast the squash in the oven for 20-25 minutes until tender, turning once halfway through the cooking time for even roasting. Add the dried cranberries during the last 5 minutes of roasting so they soften and warm.
- 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 reduce the liquid and simmer for 6-8 minutes until it has reduced to about 1/4 cup.
- Finish the dressing: Remove the saucepan from heat and whisk in Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until the vinaigrette is well emulsified and combined.
- Assemble the salad: In a large salad bowl, place the arugula or mixed greens. Pour the warm vinaigrette over the greens and toss thoroughly to coat everything evenly. Add the roasted butternut squash and cranberries and gently combine them with the greens.
- Finish and serve: Top the salad with toasted walnut halves and shaved Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Serve immediately and enjoy this flavorful, seasonal salad.
Notes
- This salad is one of Ina Garten’s classic holiday recipes, loved for its balance of sweet, savory, and tangy flavors.
- If you prefer, substitute dried raisins for the cranberries.
- To toast the walnuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- This recipe works well as a side or a light main dish.
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
