Ina Garten’s Squash Salad Recipe for Cool Autumn Days

Squash salads transform ordinary meals into extraordinary culinary experiences that burst with seasonal charm and unexpected flavor combinations.

Raw or roasted squash delivers remarkable nutritional benefits alongside spectacular textural contrasts.

Crisp ingredients complement the tender, caramelized vegetable perfectly, creating balanced and memorable dishes.

Winter squash varieties offer incredible versatility for home cooks seeking vibrant meal options.

Hearty yet elegant, this salad brings sophisticated simplicity to any dining table.

Colorful components dance together, making each bite a delightful celebration of fresh ingredients.

Each forkful promises a harmonious blend of sweet, tangy, and nutty notes: dive in and savor the deliciousness.

Why Fans Adore Ina’s Squash Salad

• Roast with Ease: This recipe transforms simple squash into a gourmet dish with minimal effort, requiring just a few basic steps and standard kitchen tools.
• Flavor Explosion: The combination of sweet maple syrup, tangy apple cider vinaigrette, and roasted squash creates a complex taste profile that dances on your palate with each bite.
• Texture Party: Crisp arugula meets soft roasted squash, crunchy walnuts, and delicate Parmesan, offering a delightful mix of textures that keeps every forkful interesting and exciting.
• Quick Weeknight Winner: From start to finish, this salad comes together in under 30 minutes, making it perfect for busy home cooks who want a sophisticated meal without spending hours in the kitchen.

Squash Salad Ingredient Rundown

• Squash: Sweet winter vegetable with soft texture, perfect for roasting.
• Olive Oil: Helps roast vegetables and adds rich flavor.
• Maple Syrup: Provides subtle sweetness and helps caramelize squash.
• Salt, Pepper: Essential seasoning for enhancing overall taste.

• Apple Cider, Vinegar: Creates tangy base for dressing.
• Shallots: Adds mild onion-like sharpness and depth.
• Dijon Mustard: Provides creamy texture and sharp flavor.
• Olive Oil: Helps emulsify and smooth out vinaigrette.

• Arugula, Cranberries: Fresh greens with tart burst of flavor.
• Walnuts: Adds crunchy texture and nutty richness.
• Parmesan Cheese: Brings salty, savory element to complete salad.

Making Squash Salad Like Ina

Step 1: Prepare Oven And Baking Sheet

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2: Season Squash

• Olive oil
• Maple syrup
• Salt
• Black pepper

Toss squash pieces until evenly coated.

Step 3: Roast Vegetables

Spread seasoned squash on prepared baking sheet. Roast for 15-20 minutes, turning once halfway through cooking. Add dried cranberries during final 5 minutes of roasting.

Step 4: Create Vinaigrette

• Apple cider
• Vinegar
• Chopped shallots

Bring mixture to a boil over medium-high heat. Simmer until liquid reduces to approximately 1/4 cup.

Step 5: Finish Vinaigrette

• Dijon mustard
• Olive oil
• Salt
• Black pepper

Stir until ingredients are well blended.

Step 6: Assemble Salad

• Fresh arugula
• Roasted squash
• Toasted walnuts
• Grated Parmesan cheese

Step 7: Dress And Serve

Drizzle prepared vinaigrette over salad. Gently toss to coat ingredients evenly. Season with additional salt and pepper if desired. Serve immediately.

Top Tips to Elevate Squash Salad

• Slice Strategically: Use a sharp chef's knife and a stable cutting board to create uniform butternut squash cubes, which guarantees even roasting and beautiful presentation.
• Dry Greens Perfectly: Invest in a salad spinner to remove excess moisture from arugula, preventing a soggy salad and maintaining crisp, fresh leaves.
• Elevate Nuts Quickly: Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning and unlock their rich, deep flavor.
• Balance Vinaigrette Delicately: Whisk dressing ingredients gradually, tasting and adjusting seasoning to create a harmonious blend that complements the squash and arugula.
• Serve Temperature Matters: Let roasted squash cool slightly before assembling the salad, allowing flavors to meld and preventing wilting of delicate greens.

Keeping Your Squash Salad Fresh for Days

• Refrigerate Carefully: Seal the salad in a glass container with a tight-fitting lid to maintain crispness and prevent moisture absorption. Glass containers preserve flavor better than plastic and keep ingredients fresher for 3-4 days.
• Separate Dressing Strategy: Store salad greens and roasted squash separately from the dressing to prevent wilting. When ready to serve, mix components just before eating to maintain optimal texture and prevent soggy vegetables.
• Revive Technique: If salad seems slightly limp after storage, quickly refresh ingredients by placing them in an ice water bath for 2-3 minutes. Gently pat dry with paper towels to restore crunchiness and revive the salad's original vibrant appearance.

Unique Versions of Squash Salad to Try

• Zesty Mediterranean Remix: Replace walnuts with toasted pine nuts, swap Parmesan for crumbled feta cheese, and add fresh oregano for a Mediterranean-inspired flavor profile.
• Spicy Southwestern Upgrade: Sprinkle roasted squash with chili powder, replace arugula with mixed greens, add black beans, and incorporate cotija cheese for a southwestern kick.
• Autumn Harvest Fusion: Substitute maple syrup with honey, add roasted apple chunks, include toasted pumpkin seeds instead of walnuts, and garnish with crispy sage leaves for a deep autumnal essence.
• Protein-Packed Power Bowl: Mix in grilled chicken or quinoa, incorporate roasted chickpeas, use baby spinach instead of arugula, and top with sunflower seeds for extra protein and crunch.

Wrapping Up Squash Salad Inspiration

Harvest season whispers culinary magic through Ina Garten’s squash salad.

Roasted butternut squash meets tangy vinaigrette in sublime harmony.

Parmesan cheese and crunchy walnuts elevate this elegant dish beyond ordinary salads.

Mediterranean flavors dance across crisp arugula leaves, creating sensory delight.

Seasonal ingredients merge into a masterpiece that celebrates autumn’s bounty.

When friends gather around this spectacular plate, conversations will sparkle with delicious memories.

Share this recipe, comment below, and let autumn’s warmth embrace your kitchen companions!

Ina Garten Squash Salad Recipe

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4.7 from 26 reviews

• Total Time: 43 minutes
• Yield: 6 1x

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Description

Ina Garten’s roasted butternut squash salad brings Mediterranean warmth to seasonal cooking. Crisp arugula, sweet roasted squash, and tangy goat cheese create perfect harmony, inviting you to savor autumn’s delicious simplicity.

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Ingredients

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Main Ingredients:

• 1 (1 ½-pound) butternut squash, peeled and ¾-inch diced
• 4 ounces (113 grams) baby arugula, washed and spun dry
• ½ cup (60 grams) walnut halves, toasted
• ¾ cup (75 grams) freshly grated Parmesan cheese

Dressing Ingredients:

• 3 tablespoons (45 milliliters) dried cranberries
• ¾ cup (180 milliliters) apple cider or apple juice
• 2 tablespoons (30 milliliters) cider vinegar
• 2 tablespoons (30 milliliters) minced shallots
• 2 teaspoons (10 milliliters) Dijon mustard
• 1 tablespoon (15 milliliters) pure maple syrup

Seasoning and Oil:

• Good olive oil
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
2. Spread the squash evenly on a baking sheet, drizzle with of olive oil, maple syrup, of salt, and ½ teaspoon of ground black pepper, thoroughly coating each piece.
3. Roast the squash for 15–20 minutes, carefully turning the pieces halfway through cooking to ensure even caramelization, until the edges become golden and the squash feels tender when pierced with a fork.
4. During the last 5 minutes of roasting, scatter the cranberries across the baking sheet to warm and slightly soften them.
5. While the squash roasts, prepare the vinaigrette by combining apple cider, vinegar, and finely chopped shallots in a small saucepan over medium-high heat.
6. Simmer the mixture for 6-8 minutes, allowing the liquid to reduce to approximately ¼ cup, concentrating the flavors.
7. Remove the saucepan from heat and whisk in Dijon mustard, ½ cup of olive oil, of salt, and ½ teaspoon of ground black pepper until the vinaigrette is smooth and well-integrated.
8. In a large salad bowl, layer the arugula, roasted squash, toasted walnuts, and freshly grated Parmesan cheese.
9. Drizzle the prepared vinaigrette over the salad, using just enough to lightly coat the ingredients, and gently toss to ensure even distribution.
10. Finish with a final sprinkle of salt and pepper, then serve immediately to enjoy the salad at its peak freshness and temperature.

Notes

• Perfectly roasted squash creates a caramelized exterior with tender, melt-in-your-mouth interior when cut uniformly and spread on a single baking sheet.
• Crisp arugula provides a peppery backbone that contrasts beautifully with the sweet roasted butternut squash and rich toasted walnuts.
• Toasting walnuts releases natural oils and intensifies their deep, nutty essence, transforming them from bland to incredibly flavorful in just minutes.
• Homemade vinaigrette allows complete control over flavor balance, letting you adjust acidity and seasoning to complement the salad’s complex ingredients.
• Room temperature ingredients help the vinaigrette blend smoothly and coat each salad component more effectively, maximizing overall taste experience.

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 290 kcal
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 4 g
• Protein: 8 g
• Cholesterol: 15 mg