Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Total Time:
43 min
Prep:
15 min
Cook:
28 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
  • Good olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dried cranberries
  • 3/4 cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 4 ounces baby arugula, washed and spun dry
  • 1/2 cup walnuts halves, toasted
  • 3/4 cup freshly grated Parmesan
Directions

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.


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4.8 220
I rarely leave reviews but felt compelled after making this salad so many times. It is nothing short of amazing! item not reviewed by moderator and published
this was so yummy, my kids 6,4 and 2yrs loved it. plus we added bacon. item not reviewed by moderator and published
Made it with 3 cups of Quinoa instead of lettuce and it tastes amazing. item not reviewed by moderator and published
We loved this. I took a risk and made it for a dinner party, because the reviews made me confident. A great success! Due to the little time I had to prepare before my guests arrived, I made the vinaigrette, toasted the walnuts and grated the parmesan the night before. I pulled the vinaigrette out of the refrigerator while roasting the squash and preparing the rest of dinner, and by the time everything was ready, the vinaigrette was the perfect temperature. Will absolutely make again. item not reviewed by moderator and published
Thought this salad was alright. The flavors didn't seem to balance quite right for us, but it wasn't bad by any means but I probably won't make it again. item not reviewed by moderator and published
Delicious! The roasted butternut squash in this salad was a huge hit. I did reduce the olive oil slightly simply because it was more than necessary for the coating of the butternut squash. I also omitted the walnuts due to allergies. This is a keeper! item not reviewed by moderator and published
omg delicious! item not reviewed by moderator and published
Wow, really good. Great flavors with just the right amount of crunch versus succulent squash. Everyone raved about it. Will definitely make this again. item not reviewed by moderator and published
Delicious and versatile! Everyone loved it. For my vegetarian daughter, I used quinoa instead of the arugula and everyone like that too. I will make this again! A great dish to take to pot lucks item not reviewed by moderator and published
Delicious!! item not reviewed by moderator and published
Big hit! Thankgiving dinner, started with this. everyone loved it. item not reviewed by moderator and published
Splendid! Had this for Thanksgiving today. What a classy salad and flavorful combinations. Even my picky children liked it! item not reviewed by moderator and published
love this item not reviewed by moderator and published
Delicious and super simple. I love warm salads and this fall treat hits the spot. I served it for a lunch party and it got rave reviews. Adding this one to the staple list! item not reviewed by moderator and published
A delicious fall salad, that tastes like something you'd get at a restaurant, but is really easy. I used toasted pecans instead of walnuts since that's what I had, and no cranberries. I also added some grilled chicken. Great the next day too! Would be a really nice salad to serve when entertaining. item not reviewed by moderator and published
Am making this for the third time in three weeks! A real crowd pleaser and something different. I substituted roasted pepitas for the walnuts and used a mixture of field greens, baby spinach and arugula. Delicious item not reviewed by moderator and published
Wow! Yum!!!! This was such a delicious salad with unique flavor! It was a crowd-pleaser to a crowd that doesn't even love salads. I will definitely be making this again, thank you for a great recipe! I highly recommend and this recipe will be featured in this year's Eat Smart Move More Maintain don't gain Holiday Challenge! item not reviewed by moderator and published
I have one grandson with a nut allergy and another one who is a vegan. I can easily adapt this recipe to include both of them. Thank you. item not reviewed by moderator and published
Very tasty! Easy to make. I think I would use a little less oil when I roasting. item not reviewed by moderator and published
This is more of a suggestion than a review. the recipie is fantastic as is but I reduced the onion and cider with the cranberries and bacon, then used it over the squash and spinach and it was fantastic! item not reviewed by moderator and published
Made this last Thanksgiving and it went over well. It was nice to have something a little more healthy on the table. I'm debating whether to make this again this year...hmmmm item not reviewed by moderator and published
Scrumptuous! item not reviewed by moderator and published
Delicious. I put a little too much dressing on the salad, but the taste was very good. The combinations work well together. item not reviewed by moderator and published
I make this every fall and it pairs well with Pork Chops or tenderloin. It's easy on the waistline as well as satisfying and delicious. item not reviewed by moderator and published
I used regular onions instead of shallets, pecans and not walnuts and apple juice instead of apple cider. This salad was amazing and I could eat it again and again!! item not reviewed by moderator and published
I made this yesterday for my family and everyone loved it. I made it exactly as the recipe but found that the dressing is enough for more lettuce. I have some for lunch today and can't wait to eat it. I also made Ina's Raspberry Crumble Bars with the dinner and those were a big hit as well. Ina, you are my favorite ever!!! item not reviewed by moderator and published
AMAZING!!! I keep dreaming of this salad. Dressing is wonderful on any mixed greens. LUV you Ina. item not reviewed by moderator and published
This is up there with one of the best salads I have ever had. Thankfully, a few reviewers spoke to the excess of oil in the dressing, and I reduced it to 1/4 cup with great results. Note to those of you having difficulty reducing the cider mixture: don't take the words "small pot" too literally. A little surface area helps greatly with evaporation (I used a small, but not miniature pot, and reduced the mixture in the time stated. Although I wondered about the wisdom of Parmesan in this recipe, I had it on hand so gave it a shot. Wonderful. item not reviewed by moderator and published
Made this. It was pretty good. item not reviewed by moderator and published
Wonderful!! I like the idea of adding apple to this as well, but there's nothing additional needed. It's a fantastic starter salad! item not reviewed by moderator and published
I will make this again with changes. I added some red leaf lettuce to the arugula. Also roasted apple with the squash and subbed pecans for walnuts. The vinaigrette was fabulous until I added the olive oil, at which point it was too mild. Next time I will double the other components or halve the oil. The salt and pepper at the end really made a difference. item not reviewed by moderator and published
Fabulous and easy dish! I will make it again and wouldn't change a thing. item not reviewed by moderator and published
Delicious! I always forget something though. Forgot the salt & pepper in the dressing, but didn't miss it. I discovered I was out of walnuts but had pine nuts so used them. The only thing is, I wished my squash had more brown bits from roasting. Just didn't get them, even after turning up the temp and putting back in for a bit. Still delish though! Next time when I have more time, I will get them though! I will make this again!! item not reviewed by moderator and published
This is a wonderful blend of soft and crunchy, sweet and sour. Even though it took an investment in time, I will be making this again. item not reviewed by moderator and published
Very tasty. I like a bit more 'punch' (vinegar in my salad dressing. I added an extra tablespoon of cider vinegar after the reduction the second time I made it. Perfect dish full of fall flavors. item not reviewed by moderator and published
My squash-skeptical brother and dad cleaned their plates. And here I was worried about leftovers! item not reviewed by moderator and published
I agree to use an amount of olive oil that is equal parts to the amount of apple cider and vinegar. May mean increasing apple cider reduction so there is sufficient dressing for the salad. I forgot to put on the Parmesan cheese and it was still very, very good! I did not have shallots but had a leek. I roasted the leek with the squash. It was wonderful! item not reviewed by moderator and published
This salad was excellent. I made it for three different occasions and everyone wanted the recipe. I will definately make this again. Love the dressing! item not reviewed by moderator and published
I've made this many times, it is such a wonderful salad with a great, balanced flavor. I've varied it a bit with adding pecan instead of walnuts. Also, with the dressing, I add a bit less oil than what is called for--just my personal preferences. item not reviewed by moderator and published
This salad was not bad, but the flavors were too bold for me. The aroma of the vinegar and the shallots was very strong and overpowered all the other flavors. The roasted squash is very good though. won't make again. item not reviewed by moderator and published
Made this last wk for a girls fall wk dinner night and everyone LOVED it! Had to make some adjustments to the cider/vinegarette - add a bit more mustard becuase the oil seemed a little to strong, but that is just all to taste and depending on how you like your dressings. Otherwise, was perfect, so full of flavor and it was all eaten up in a jiffy! would be great with spinach too or a mix of both. item not reviewed by moderator and published
the balance of flavors in this recipe is pretty near perfect. i fixed it for a dinner party in late october with mostly local ingredients from the frankfort ky vicinity. it was the star of the meal exceeding the entree, appetizers and dessert. this one went into my personal collection of recipes. i dis substitute toasted pecans though. they sweeten up so nicely when toasted. item not reviewed by moderator and published
All the elements of this salad come together so well. The toasted walnuts add a fabulous counterpoint to the sweet squash. I found the quantity of olive oil was too much for the cider and would recommend dialing back, even by half, to allow the apple to have more of a presence. I would also add more cranberries, mostly because I like them so much! item not reviewed by moderator and published
I made this salad this weekend and it was undoubtedly one of the best salads I've ever eaten. All of my dinner guests loved it too. I followed the recipe, except I used gorgonzola cheese instead of the parmesan because I just thought the gorgonzola would be tasty. I can't wait to make and EAT this salad again. item not reviewed by moderator and published
This is just so delicious. I have made this three times and it is perfect every time. Ina Garten is the best chef on TV in my opinion. item not reviewed by moderator and published
Yummy and light, especially in the fall. item not reviewed by moderator and published
Ina did it again, what a fabulous recipe. In addition to the butternut squash I diced up some parsnips, delicious!!!! item not reviewed by moderator and published
Fabulous salad. After making the first time I made three adjustment's to Ina's recipe. I used an equal amount of olive oil and maple syrup for roasting the butternut squash in stead of the 2/1 in recipe. I used 1/3 cup less EVOO in the salad dressing. Finally, I used Gorgonzola for the cheese. item not reviewed by moderator and published
This salad was absolutely delicious, outstanding! I've never had a salad with butternut squash & am quite surprised I haven't seen it at restaurants during the fall season. I have to say that I will never make butternut squash any other way! I made it twice w/in 1 week! item not reviewed by moderator and published
This was amazing...the perfect winter salad. I used just 1/4 cup of olive oil in the vinagrette which was plenty. item not reviewed by moderator and published
The roasting of the squash took double the amount of time, but this turned out to be wonderful. I used white balsamic vinegar instead of cider vinegar, but it was delicious regardless. The color of this salad is so beautiful that my husband suggested to take a photo. I think you can put a lot more arugula, since it will wilt with the heat of the dressing. item not reviewed by moderator and published
I have made this a number of times, and it is absolutely outstanding. I live in Florida but grew up in New England, and this dish always takes me back : Perfect for company and leftovers are great! item not reviewed by moderator and published
Great! Worked well with 1/2 the salt if you want less sodium... Also I didn't have the apple cider or shallots for vinaigrette, so made the vinegrette (eith a little honey + clove garlic and added 3T applesauce instead if the warm cider mixture. I've never put applesauce in salad dressing, but was inspired by this recipe and it was fantastic (and easier! Also I had a lot of mature (not baby arugula from my garden - it was still divine. The applesauce/honey vinegrette cut the pepperiness of the arugula. Mbm. You can also serve the roast squash separately from the salad as 2dishes - they are booth excellent. Basically this recipe inspired me to use all these ingredients in new ways. Thanks item not reviewed by moderator and published
Excellent salad for Thanksgiving! This will be on the table every year from now on. Yum! Thanks, Ina! item not reviewed by moderator and published
I love this and my husband who rarely eats salad could not believe how good this was. I substituted a bit of garlic and onion for the shallot. I even roast the squash w/o cranberries to serve as is for Thanksgiving. item not reviewed by moderator and published
It was absolutely delicious and looks beautiful on the table. A must for Thanksgiving at our house. item not reviewed by moderator and published
Once again, Ina hits the mark! Followed the directions and ingredients exactly except I was making it ahead of time to bring to someone's house, so the dressing was room temp (of course I didn't dress the salad until right before I served it. Got raves all night and as always with Ina recipes, was asked for the recipe many times. Thanks, Ina! item not reviewed by moderator and published
This salad was amazing, perfect for a fall dinner. I didn't change a thing. Best dressing ever! item not reviewed by moderator and published
I served this for a dinner party last weekend and everyone loved it. I followed it exactly. I did use the apple cider. Everyone wanted the recipe! I plan on serving it again this weekend for another group of friends. Great fall surprise. item not reviewed by moderator and published
Love this recipe, I use toasted peacans instead, just my preference. Also, being weight conscious I reduced the oil and it was still yummy. item not reviewed by moderator and published
I was pleasantly surprised by how wonderful all the ingredients worked so well together. Made this for my 27 yr. old son who is a professional food critic. He absolutely loved this salad and mentioned it several times. He even asked to see the recipe...( he probably thought it came from our local gourmet restaurant LOL!!!. Followed the recipe exactly but substituted the greens-used spring mix. item not reviewed by moderator and published
What a beautiful salad! Served it on a large platter with slightly scooped sides. Cooked the squash longer than suggested and added a little nutmeg. Also added additional unfiltered apple cider vinegar. Also used Feta instead of Parm... would consider using gorgonzola dolci as well. I composed the salad and only warmed the dressing before pouring on top and serving... item not reviewed by moderator and published
One of the tastiest salads I have ever made! I substituted apple cider for thawed frozen berries, walnuts for pecans, and parmesan for sheep milk feta, it was superb! item not reviewed by moderator and published
I was looking for a recipe to use with my bookclub and for thanksgiving. This salad fit the bill perfectly.The ingredients were well balanced and the result was delicious . Can't imagine a better salad for the Fall. item not reviewed by moderator and published
This salad fits the comfort food description without the stuffed-at-the-end-of -the-meal feeling. I think I probably put too much pepper in the vinaigrette, but other than that I ate it with arugula that I had just picked from my garden and I served it warm. The combination of the dried cranberries and the butternut squash absolutely satisfied my taste buds. Wow! Fix this for company, but reserve the vinaigrette on the side. Positively delicious. item not reviewed by moderator and published
This was a hearty and warming salad. I love arugula; couldn't find it alone, but found a mixed greens with arugula and it was wonderful. I'm having friends over this evening and I'll make it again with a roasted pumpkin saffron soup with toasted pine nuts and crusty bread .... mmmm. item not reviewed by moderator and published
Killer recipe! However, I never really follow the rules exactly, so here's what I did instead: I sprinkled a bit of brown sugar instead of syrup. I would use more cranberries. You can use whatever nut you like best. I used spinach instead of arugula. I roasted the squash longer than instructed...just watch and poke with a fork until you have desired softness. The salad was a big hit with my dinner guests! I use the dressing for other salads as well. I would say the different components can be served at any temperature. And don't be shy with the cheese...but I love cheese =P Enjoy! item not reviewed by moderator and published
This salad is divine! The whole family loved it! I cooled all components to room temp as I am not a fan of warm salads but otherwise followed the recipe. We served this with Alton's cider brined pork chops. A delish fall meal! item not reviewed by moderator and published
Incredible... Not only is this the best salad I have ever made, it is probably the best salad I have ever had. The flavors of fall come together really well. Everyone in the family adored this dish. item not reviewed by moderator and published
This recipe so tasty me and my husband love it ,we don't eat butter squash or arugula but now after I have this recipe we gonna keep our meals healthy . item not reviewed by moderator and published
Wonderful flavor and mixture of textures. I did use less olive oil and next time would use less cheese - diet reasons only. I use musculin mix husband won't eat arugula. Regardless of the salad mix this is a keeper. Will be on our plates once a week this winter. item not reviewed by moderator and published
I was searching for a Fall type salad and ran across this one, it's the type of salad that I would never have thought to make,, but thought I'd give it a try and if it was good I'd serve it at our Beer Bratwurst party. Well, my husband said it was the best salad he'd ever had, and I was blown away that it could be so amazing! I didn't change one thing, all the flavors were just perfect together and so healthy! Although, not that it was hard to put together, I thought it would keep me a bit to busy in the kitchen to serve at my party, good for a smaller group. item not reviewed by moderator and published
I needed to make everything ahead of time, so technically it's not all assembled, but holy cow this dressing is to die for! I'm dipping pieces of the roasted squash into the dressing and I can't stop!! I'm 100 percent positive that all together, this salad will blow my family away tonight (that is if there is any left for me to assemble! Thanks again Ina, another WINNER! item not reviewed by moderator and published
LOVE this! I'm a huge butternut squash and arugula fan, so any recipe that features both I knew would be fabulous. But I bet it would be good with baby spinach as well! A tip that I got from a woman who owns a well-known, high-end restaurant--stem the arugula. it takes a little work, but makes a big difference to just have the tasty leaves and no hard stems. I take the time to stem my arugula and my baby spinach. item not reviewed by moderator and published
I've made this salad many times and I love it. It's my favorite fall salad. Often times I wont have apple cider so I use Orange Juice instead. I do find that I have to roast the squash for longer than Ina recommends, but I do enjoy very crispy squash. item not reviewed by moderator and published
This salad is delicious and a unique way to serve butternut squash. The tang of the vinaigrette and the pepperiness of the arugula nicely balances the sweetness and richness of the roasted squash. The recipe makes a large volume, but my family of 5 managed toneat almost all of it. I plan on serving this at Christmas. Highly recommend this dish. item not reviewed by moderator and published
This salad is awesome. People of all ages love it--even my grandchildren. I don't use pure maple syrup--just good old Log Cabin pancake syrup and it's marvelous. item not reviewed by moderator and published
Wow! This recipe is amazing! It is so different and unique, anyone would think you got it from a gourmet deli. And my boyfriend is very weird about trying new things (he likes hamburger helper... yuck!, he loved this. This recipe is sure to please any picky eater. Next time I will cut the parmesan cheese to 1/2 cup, and use 1/2 cup of dried cranberries. Delish! item not reviewed by moderator and published
My husband and I loved this salad. I did switch it up a bit-since it was around 100 degrees here in Phoenix. I roasted the squash on the grill after slicing it in half and basting it with the maple syrup mixture. Love you Ina! item not reviewed by moderator and published
This was divine! I used Blue cheese instead of parmesan; spinach instead of arugula and honey instead of maple syrup. I did not use as much olive oil in the dressing - didn't need it. item not reviewed by moderator and published
Really delicious! Save yourself lots of time and find squash pre-peeled and cubed! That took longer than everythings else by far! Not a big fan of arugula but really great in this recipe! Will definitely make again! item not reviewed by moderator and published
I took this to a potluck and it was the only salad that was gone by the end of the meal, it even converted an arugula hater into a fan! Love it and make it often! item not reviewed by moderator and published
This is so delicious. It looks gourmet, but it's so easy to put together! item not reviewed by moderator and published
I made this for my family for the Thanksgiving Holidays and they absolutely love it. They requested to it for are upcoming family celebrations so I am sure you would love this as much as my family enjoyed it. ;-) item not reviewed by moderator and published
This salad never disappoints! I have used my own homemade vinaigrette since I don't usually have apple cider or apple juice. This is wonderful with grilled salmon on top. Double yum!!! item not reviewed by moderator and published
I substituted the Parmesan with Goat Cheese and used a spring mix. It was AWESOME!! item not reviewed by moderator and published
A wonderful salad with many great flavors. I could not find much arugula so used watercress, baby spinach and what I could find of arugula. Great dish. item not reviewed by moderator and published
This was fantastic, and very pretty salad. Would def. serve to guests. the squash really makes the salad eat like an entire meal. item not reviewed by moderator and published
This lovely warm salad was great. I really think that it needed all of the listed ingredients to make it perfect. You could substitute just about any kind of green or another salty cheese and still come out on top. We had it with pork tenderloin and sauerkraut, amazing! item not reviewed by moderator and published
I made this salad for dinner tonight, my husband is a very picky eater, yet he said " this salad is excellent" You've done it again Ina. I wish there more new episodes from you. item not reviewed by moderator and published
every time I serve this salad to guests ask for the recipe for two reason; the taste and the prettiness of the salad. I use what ever greens I have. item not reviewed by moderator and published
This recipe was amazing! I never would have thought to combine these ingredients in this way, but was looking for a way to use up a huge delivery of butternut squash from my winter CSA--this looked great, and it tasted great. The only thing I substituted was that I used feta instead of parmesan because that's what I had on hand--it worked beautifully. It was easy to prepare and my husband and children ate it up! I'll be adding this to the regular rotation. item not reviewed by moderator and published
This salad is incredible! I made every dish from the show and will do so again. My partner doesn't like fussy salads but he loved the combination of ingredients and thought the dressing was fantastic. Quite a shock since he only uses olive oil and sometimes adds a little vinegar. item not reviewed by moderator and published
Yum! I hesitate to call this a salad....it was soooo good we ate all of it and weren't hungry for anything else. It's nice to have a warm salad option for winter night dinners. I left off the parmesan cheese...it doesn't need it. item not reviewed by moderator and published
Fabulous. This is my new favorite salad!! I made it exactly as written. All of the ingredients compliment each other perfectly. Thank you, Ina. Highly recommended!!! item not reviewed by moderator and published
Roasted a very large butternut squash and tossed with 50-50 mix spinach & other assorted greens. Absolutely a home run. Never appreciated the taste of shallots until this dish. My husband and I spooned dressing over individual plates so it wasn't too wet or too tart. He ate the leftovers tonite and didn't save me any!! Will have to make again very soon. item not reviewed by moderator and published
The roasted butternut squash was delish! The arugula complimented the squash so well. Nuts and cranberries added great texture. Made my own salad dressing (champagne vinegar, olive oil, shallots & dijon)as this one sounded too sweet and warm dressings don't appeal to me. item not reviewed by moderator and published
Loved this salad.... and so did our guests. Definitely will make again! item not reviewed by moderator and published
Great dressing! Salad needed a little crunch - I added a small amount of crumbled bacon at the last moment & made it perfect. item not reviewed by moderator and published
I thought this was an intriguing combination for a salad and I was right....the roasted butternut melts in your mouth and the baby arugula with the little add ons (the cranberry and walnuts) makes it a tangy, healthy treat - a flavorful salad that boosts your immune system - another winner from the Barefoot Contessa - I liked the story of how she and her husband shared this in France too......make this salad and ENJOY - can't see how anyone could have a problem with it.... item not reviewed by moderator and published
I'm going to take this to work today.They loved this the last time i did. item not reviewed by moderator and published
Quick note: when I didn't make the dressing ahead and instead finished it right before guests arrived, it caused the entire kitchen area to smell like vinegar. Definitely better to make it ahead and re-heat! item not reviewed by moderator and published

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