Ina Garten's Butternut Squash Salad Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
256 kcal
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Course
Main Course, Salad
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Cuisine
American
Ina Garten's Butternut Squash Salad Recipe
Description
This salad showcases butternut squash diced and roasted with maple syrup, olive oil, salt, and pepper until tender and slightly caramelized. Dried cranberries are added near the end of roasting to soften while maintaining a chewy texture. The vinaigrette is made by reducing apple juice and cider vinegar with shallots, then emulsifying with Dijon mustard and olive oil, lending a bright, slightly sweet and tart dressing that complements the roasted squash.
The salad combines the warm, sweet roasted squash with peppery arugula, crunchy toasted walnuts, and sharp shaved Parmesan cheese for textural and flavor contrast. The cranberries add bursts of tartness, enhancing the autumnal profile of the dish.
For best results, dress the salad shortly before serving to keep the greens crisp, and allow the dressing to cool so it does not wilt the arugula. Leftovers can be refrigerated but note the greens will wilt over time while the flavors remain rich.
Ingredients
- 1 1/2 pounds butternut squash peeled and ¾ inch diced
- 1 tablespoon maple syrup
- 2 tablespoons olive oil divided, 1/4 cup
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided, coarsely ground
- 3 tablespoons dried cranberries or raisins
- 3/4 cup apple juice or apple cider
- 2 tablespoons apple cider vinegar
- 2 tablespoons shallot minced from one large shallot / or red onion
- 2 teaspoons Dijon mustard
- 6-8 cups arugula or mixed greens
- 1/2 cup walnut halves toasted
- 1/4 cup Parmesan Cheese shaved
Instructions
- Prep the oven and squash seasoning: Preheat the oven to 400°F.
- Toss the squash: Place the butternut squash on a baking sheet. Drizzle it with maple syrup and 2 tablespoons of olive oil. Sprinkle it with 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to ensure that all of the butternut squash is coated.
- Roast and turn: Place it in the oven and roast for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, add the cranberries.
- Make the vinaigrette: Place apple juice, cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat.
- Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsfied.
- Assemble the salad: Place the arugula (or salad greens) in a large salad bowl. Pour over the dressing and give it a big toss. Add the roasted butternut squash and cranberries.
- Finish and serve: Top it off with toasted walnuts and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy!
Notes
- Cool the vinaigrette before mixing to preserve the crispness of the greens.
- Dress the salad just before serving to maintain texture integrity.
- Store leftovers in an airtight container; greens may wilt but salad remains flavorful the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1210mg | 50% |
| Potassium | 863mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 18799IU | 376% |
| Vitamin C | 41mg | 46% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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