Ina Garten's Butternut Squash Salad Recipe
Serves 420 mins prep30 mins cook
If you like Barefoot Contessa’s salad recipes you are at the right place. This roasted butternut squash salad with warm cider vinaigrette dressing is one of her old recipes that I make every year during the holiday season. It is easy to make and packed with flavor.
0 servings
What you need
Instructions
0 Prep the oven and squash seasoning: Preheat the oven to 400°F. 1 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. 2 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. 3 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. 4 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. 5 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. 6 Finish and serve: Top it off with toasted walnuts and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy!View original recipe