Description
Ina Garten’s Butternut Squash Salad features roasted butternut squash glazed with maple syrup and tossed with dried cranberries, arugula, toasted walnuts, and shaved Parmesan cheese, all dressed in a warm apple cider vinaigrette. This flavorful and seasonal salad combines sweet, tangy, and savory elements, making it a perfect side dish or light meal, especially during the fall and holiday season.
Ingredients
Scale
For the Roasted Butternut Squash
- 1 1/2 pounds butternut squash, peeled and diced into ¾ inch pieces
- 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 Warm Apple Cider Vinaigrette
- 3/4 cup apple juice (or apple cider)
- 2 tablespoons apple cider vinegar
- 2 tablespoons shallots, minced (from one large shallot or substitute with 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
- 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 (205°C) to prepare for roasting the butternut squash. This ensures the oven is hot enough for caramelization.
- 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 so that the squash pieces are evenly coated with the seasoning and oil.
- Roast and turn: Roast the squash in the preheated oven for 20-25 minutes until tender, turning the pieces once halfway through cooking for even roasting. About 5 minutes before it finishes, sprinkle the dried cranberries over the squash to warm and plump them.
- Make the vinaigrette: In a small saucepan, combine the apple juice, apple cider vinegar, and minced shallots. Bring the mixture to a boil over medium-high heat, then reduce and simmer for 6-8 minutes until reduced to about 1/4 cup, concentrating the flavors.
- Finish the dressing: Remove the saucepan from heat. Whisk in the Dijon mustard, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until the dressing is emulsified and smooth.
- Assemble the salad: In a large salad bowl, place the arugula or mixed greens. Pour the warm dressing over the greens and toss gently to coat them evenly.
- Add roasted ingredients: Add the roasted butternut squash and the warmed cranberries to the greens, gently tossing again to combine all the flavors.
- Finish and serve: Top the salad with the toasted walnut halves and shaved Parmesan cheese. Taste the salad and season with additional salt and pepper if needed. Serve immediately and enjoy!
Notes
- If you enjoy Ina Garten’s recipes, this roasted butternut squash salad with warm cider vinaigrette is a classic favorite perfect for the holiday season or any fall gathering.
- The use of maple syrup adds a subtle sweetness that complements the savory and tart flavors in the salad.
- To toast walnuts, spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes until fragrant, watching carefully to avoid burning.
- You can substitute arugula with mixed baby greens if preferred for a milder taste.
- For a dairy-free option, omit the Parmesan cheese or use a vegan substitute.
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
