Ina Garten's Butternut Squash Salad with warm cider vinaigrette. An easy to make squash salad that embodies everything we love about fall flavors.
- Butternut squash cubes - Maple syrup - Cranberries - Salt & black pepper - Arugula or Salad Greens - Walnuts
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.
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.
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.
Top it off with toasted walnut halves, roasted squash and Parmesan. Taste and season with salt and pepper, if necessary. Enjoy!
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Fan of butternut squash salads? Also, try Ottolenghi's Butternut Squash Bulgur Salad with tahini dressing.