Butternut Squash Salad

Ina Garten's Butternut Squash Salad with warm cider vinaigrette. An easy to make squash salad that embodies everything we love about fall flavors.

Ingredients for the salad

- Butternut squash cubes - Maple syrup - Cranberries - Salt & black pepper - Arugula or Salad Greens - Walnuts

Season and toss squash

1

Place the butternut squash on a baking sheet. Drizzle it with maple syrup and olive oil. Sprinkle it with kosher salt, and black pepper. Toss it.

Make the vinaigrette

Place vinaigrette ingredients in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, for 6-8 minutes. Remove from heat.

2

Assemble

Place the arugula or salad greens in a large bowl. Pour over enough dressing to coat and give it a big toss. Add the roasted butternut squash mixture.

3

Finish and serve

Top it off with toasted walnut halves, roasted squash and Parmesan. Taste and season with salt and pepper, if necessary. Enjoy!

4

Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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Fan of butternut squash salads? Also, try Ottolenghi's Butternut Squash Bulgur Salad with tahini dressing.