Why Should You Try This Recipe?
I fell in love with celebrity chef Ina Garten’s roasted butternut squash salad on her Food Network show when I first watched it many years ago. If you are like me, a fan of Barefoot Contessa salads (and her recipes in general), this fall squash salad recipe will not disappoint. Here are a few reasons why:
Sweet and savory, this fall salad highlights all there is to love about the season. The sweet maple roasted squash and dried cranberries complement the peppery arugula and buttery walnuts for a well-balanced meal.This arugula and butternut squash salad is perfect for meal prep as all components of the salad can be made ahead, stored in the fridge, and assembled come eating time.Simple enough for weekday enjoyment yet elegant (and gorgeous) enough for the holidays. Serve it any day of the week or as a healthy, seriously good-for-you side to your Thanksgiving, Christmas, or New Year’s festivities.It is a great way to use leftover roasted butternut squash from making Butternut Squash Soup, Butternut Squash Noodles, or Butternut Squash Quinoa.
Ingredients
The Ina’s warm butternut squash salad ingredients come in three parts – roasted butternut cubes, warm cider vinaigrette, and the salad greens and mix-ins. Here’s what you need:
Roasted Butternut Squash
Gather together maple syrup, olive oil, kosher salt, black pepper, butternut squash, and dried cranberries.
Warm Apple Cider Vinaigrette
This requires a simple mix of apple juice, cider vinegar, shallots, Dijon mustard, olive oil, kosher salt, and black pepper.
Salad Greens and Mix-Ins
Gather together baby arugula (or your favorite salad greens), walnuts, and freshly grated Parmesan cheese.
How to Make Squash Salad At Home
If you’ve ever had butternut squash in a salad, you know the cozy, crisp goodness that comes along with enjoying it. And once you master the warm vinaigrette, there is no turning back to store bought bottles. All you have to do is channel your inner Ina Garten for the best squash salad you’ll ever have.
Variations
The beauty of this roasted butternut squash salad recipe – besides those beautiful colors – is the number of substitutions or add-ins to truly make it your own. You could try:
Acorn Squash: Feel free to swap out the butternut for acorn squash. Or, if you’re really lucky, use super sweet honeynut squash when in season.Roasted Beets: Add one diced roasted beet when you assemble the salad for another level of earthy flavor.Apple Cider: Use an equal amount of apple cider instead of apple juice. For the best flavor, look for unfiltered and pasteurized.Almonds or Pecans: Go a little nutty and use some toasted sliced almonds or pecans.Feta or Goat Cheese: Change up the cheese with a crumble of fresh feta or goat cheese.Try it with balsamic vinaigrette: While I think what makes Barefoot Contessa’s butternut squash salad is the dressing she uses, if you are short on time you can drizzle it with my lemon balsamic vinaigrette.Vegan: Omit the cheese completely for a vegan-friendly, plant-based meal. Or, turn it into a butternut squash quinoa salad.
How to Serve
I love a two-for-one recipe that can act as a healthy weekday lunch or elegant holiday side. It’s the perfect addition to all your fall recipes.
Lunch: Serve it as is, warm as can be, with a fresh slice of bread or gluten free almond flour bread, if that’s more your style.Dinner: Serve it as a colorful side dish to simple weeknight meals such as baked chicken breasts.Holiday Side: Allow this squash salad to shine and show off your hosting skills. Serve it as the appetizer or salad portion during the upcoming holidays, including Thanksgiving, Christmas or New Year’s.
How to Make Ahead and Store
This is an easy butternut squash arugula salad where all the components can be prepped ahead of time and easily stored in separate containers in the fridge for a cold butternut salad. Here are my tips for each of the following:
Butternut Squash: Roast as directed, cool completely, then transfer to an airtight container. Keep in the fridge for up to 5 days.Warm Cider Vinaigrette: Simmer as directed, then transfer to a mason jar. Store in the fridge for up to 1 week.Salad Greens and Add-Ins: Wash and prep your greens and store in an airtight container in the fridge with a strip of paper towel to soak up any moisture. Store the shredded parmesan right alongside in another container. As for the walnuts, toast them ahead of time and store in a sealed container on your kitchen counter.
Leftovers can be stored in an airtight container in the fridge. As it is with most green salads, the salad greens will be quite wilted, but it will still be delicious the next day.
Expert Tips
Nothing beats a roasted butternut salad, but the real trick is to know how to master it. Here are some of my best tips for perfection every time:
Cool the butternut squash salad dressing slightly. This ensures the greens stay super crisp and do not wilt upon mixing.Dress just before serving. Again, this keeps the integrity of the greens and remaining ingredients intact.During the cold weather and holiday season, look for fresh apple cider throughout grocery stores and Farmer’s market to really bring out that fresh apple flavor.
Other Salad Recipes You’ll Enjoy:
Fall Harvest SaladRoasted Pear SaladOttolenghi’s Roasted Butternut Squash SaladButter Lettuce Salad with Lemon VinaigretteRoasted Acorn Squash SaladEasy Quinoa Salad RecipesNeed more inspiration? Check out all our Easy Salad Recipes
Adapted from Barefoot Contessa Back to Basics Cookbook- Pg:88
