Roasted Butternut Squash Salad with Warm Cider Vinaigrette

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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!

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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!

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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Yummy and light, especially in the fall.