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roasted butternut squash and arugula salad on a plate from the top view
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Ina Garten's Butternut Squash Salad Recipe

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.
Course Main Course, Salads
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 256kcal

Ingredients

  • 1 1/2 pounds butternut squash peeled and ¾ inch diced
  • 1 tablespoon maple syrup
  • 2 tablespoons + 1/4 cup olive oil divided
  • 2 teaspoons Kosher salt divided
  • 1 teaspoon coarsely ground black pepper divided
  • 3 tablespoons dried cranberries or raisins
  • 3/4 cup apple juice or apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons shallots minced from one large shallot / or red onion
  • 2 teaspoons Dijon Mustard
  • 6-8 cups arugula or mixed greens
  • 1/2 cup walnut halves toasted
  • 1/4 cup shaved Parmesan cheese

Instructions

  • Prep the oven and squash seasoning: Preheat the oven to 400°F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Finish and serve: Top it off with toasted walnuts and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy!

Notes

Helpful tips:
  • 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.

Nutrition

Calories: 256kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 1210mg | Potassium: 863mg | Fiber: 6g | Sugar: 20g | Vitamin A: 18799IU | Vitamin C: 41mg | Calcium: 159mg | Iron: 2mg