Ina Garten’s Roasted Butternut Squash Salad with Apple Cider Vinaigrette

Enjoy the autumn flavors in Ina Garten’s Roasted Butternut Squash Salad with Apple Cider Vinaigrette. Satisfying for a weeknight served with chicken or pork or as a delicious accompaniment to your Thanksgiving feast.

How about a delicious salad full of fall flavor?

We’re fans of butternut squash, so when I saw this salad by Ina Garten, I had to the try it

and it did not disappoint!

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Cubes of butternut squash are roasted with olive oil and a little maple syrup to enhance the sweetness. They top a bed of mixed greens, with dried cranberries, nuts, and Parmesan cheese, dressed with a warm cider vinaigrette. It would make a delicious side for your Thanksgiving feast!

It’s nice to have a side for Thanksgiving that doesn’t require oven space, when you have multiple dishes to cook or reheat. You can roast the butternut squash up to 3 days in advance, assembling and dressing right before serving. I think this salad is equally good with the warm butternut squash from the oven or roasted in advance and refrigerated. You can let the refrigerated butternut squash come up to room temperature before serving.

This recipe is adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients by Ina Garten

 I made just a few changes from Ina’s recipe:

🥗 I reduced amount of oil in the vinaigrette to 1/3 cup.

🥗 Ina’s salad calls for arugula; I used mixed baby spring lettuce for color and texture, but feel free to use the salad greens of your choice.

🥗 Instead of toasted walnuts, I substituted glazed pecans to add a little more sweetness.

🥗 I added a few more cranberries. Ina calls for adding the dried cranberries to the roasting pan with the squash during the last 5 minutes but I skipped this step.

Roasted Butternut Squash Salad Ingredients

1 1/2-pound butternut squash, peeled and cut in 3/4-inch cubes.

You can buy containers of cubed butternut squash in most supermarkets which is a real time saver

2 tablespoons olive oil

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

1/4 cup dried cranberries (or more to taste)

5 oz. Baby Spring Lettuce Mix, Arugula or Baby Spinach

1/2 cup glazed pecans (I used Emerald brand) or toasted walnuts / pecans

3/4 cup freshly shaved Parmesan

To roast squash:

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 25 to 30 minutes, or until tender, turning once.

Note: To make squash ahead roast as directed, cool completely, then transfer to an airtight container. Keep in the fridge for up to 3 days.

Apple Cider Vinaigrette

3/4 cup apple cider or apple juice

2 tablespoons apple cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

1/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon of pepper

Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Store in airtight jar if making ahead up to 1 week.

Note: Olive oil solidifies when refrigerated. If making vinaigrette ahead, remove from refrigerator an hour before serving to come to room temperature. Shake to combine and serve at room temperature or gently reheat on low in a saucepan to serve warm. Depending how you like your salads dressed, you may have some vinaigrette leftover.

Baby spring lettuce mix can vary by season and brand and contains a variety of tender baby greens such as green romaine, red and green oak leaf, chard, arugula, spinach, endive, radicchio, and other heirloom lettuces.

Top with butternut squash cubes, pecans and dried cranberries. . .

Add shaved Parmesan, additional salt and pepper and vinaigrette (warm or room temp) right before serving.

I found oak leaf and acorn salad servers at HomeGoods in August.

If you’re looking for a set of servers, this set from Godinger received 4.6 out of 5 stars

Or 2 Piece Gold Cake Server Set

which would make a nice hostess gift.

You might also another Ina favorite recipe that’s on our Thanksgiving table:

Ina Garten’s Make Ahead Cranberry Sauce

The perfect combination of sweet and tart!  Enjoy leftover cranberry sauce with turkey or ham on a roll or in Baked Brie in Puffed Pastry for an easy crowd-pleasing appetizer.

The winners of a Harvest Turkey Pumpkin Dinner Plate by Royal Stafford are

Terri E | Sheryl R | Sarah A

Thanks to all who entered!

Find 27 recipes you’ll want to gobble for your Thanksgiving feast, HERE

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