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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- 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.
- 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.
- During the last 5 minutes of roasting, scatter the cranberries across the baking sheet to warm and slightly soften them.
- While the squash roasts, prepare the vinaigrette by combining apple cider, vinegar, and finely chopped shallots in a small saucepan over medium-high heat.
- Simmer the mixture for 6-8 minutes, allowing the liquid to reduce to approximately ¼ cup, concentrating the flavors.
- 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.
- In a large salad bowl, layer the arugula, roasted squash, toasted walnuts, and freshly grated Parmesan cheese.
- Drizzle the prepared vinaigrette over the salad, using just enough to lightly coat the ingredients, and gently toss to ensure even distribution.
- 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