Ina Garten’s Squash Salad is made with butternut squash, dried cranberries, baby arugula, walnuts, and Parmesan, and dressed with apple cider vinaigrette, creating a savory dish that takes 43 minutes to prepare! if you want more salad recipe you visit Ina Garten’s Artichoke Salad
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💚 Why You’ll Love This Squash Salad Recipe:
- Sweet and Savory Harmony: Roasted butternut squash combined with a tangy apple cider vinaigrette creates a perfect balance of flavors.
- Textural Contrast: The crunchy walnuts and freshly grated Parmesan add delightful texture and richness.
- Effortless Preparation: Quick and easy to make, this salad comes together with minimal fuss.
- Versatile Dish: Ideal as a main or side, it complements a variety of meals.
❓ What Is Ina Garten’s Squash Salad Recipe?
Ina Garten’s Squash Salad features roasted butternut squash mixed with arugula, walnuts, dried cranberries, and Parmesan, dressed in a homemade apple cider vinaigrette.
🥦 Ina Garten Squash Salad Ingredients
- 1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnut halves, toasted
- 3/4 cup freshly grated Parmesan cheese
🥗 How To Make Ina Garten Squash Salad
- Set the oven temperature to 400 degrees.
- Lay the squash out on a sheet pan. Throw in 2 tablespoons of olive oil, the maple syrup, 1 teaspoon of salt, and ½ teaspoon of pepper, and mix well.
- Roast the squash for 15–20 minutes, flipping once, or until until tender. Add the cranberries to the pan for the final 5 minutes.
- Bring the apple cider, vinegar, and shallots to a boil in a small saucepan over medium-high heat while the squash roasts.
- Cook for 6-8 minutes until the cider is reduced to around ¼ cup. Take it off the fire and mix in the mustard, ½ cup of olive oil, a teaspoon of salt, and ½ teaspoon of pepper.
- In a large salad bowl, combine the arugula, roasted squash, walnuts, and grated Parmesan.
- Add enough vinaigrette to coat the salad, then toss to combine. Add a pinch of salt and pepper and enjoy right away.
💭 Recipe Tips
- Uniform Squash Pieces: For even roasting and tender results, cut the butternut squash into 3/4-inch cubes, ensuring they’re all roughly the same size.
- Fresh Arugula: Opt for freshly washed and spun-dry arugula to retain its crispness and vibrant flavor in the salad.
- Toast Walnuts: Lightly toast the walnut halves in a pan or oven to enhance their nutty flavor and add extra crunch to the salad.
- Taste and Adjust Vinaigrette: Before tossing with the salad, taste the vinaigrette and adjust the seasoning with salt and pepper to match your preference.
🍤 What To Serve With Squash Salad?
Serve Squash Salad with Roasted Potatoes, Shrimp Risotto,Sausage And Peppers, Baked Fontina Cheese, Beef Rib Roast, Mini Frittata, Chilean Sea Bass, and Tuna Noodle Casserole.
🎚 How To Store Leftovers Squash Salad?
- In The Fridge: Store leftover squash salad in an airtight container for up to 4 days.
- In The Freezer: It is not recommended to freeze leftover squash salad as will lose its texture.
FAQs
Why does my squash salad taste too tangy?
Your squash salad might taste too tangy if the vinaigrette has too much vinegar or if the cider is overly reduced.
Why is my squash salad too dry?
Your squash salad may be too dry if the squash was overcooked, or if there wasn’t enough vinaigrette.
Why is my squash salad lacking flavor?
Your squash salad might lack flavor if the vinaigrette is too mild or if it hasn’t had enough seasoning.
Why is my squash salad mushy?
Your squash salad might be mushy if the squash was cut into uneven pieces or if it sat too long.
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Ina Garten Squash Salad Nutrition Facts
Amount Per Serving
- Calories 89
- Total Fats 0.4g
- Saturated fats 0.1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 96mg
- Potassium 701mg
- Carbs 20g
- Net carbs 14g
- Fiber 5g
- Sugar 11g
- Protein 4g
Description
Ina Garten’s Squash Salad is made with butternut squash, dried cranberries, baby arugula, walnuts, and Parmesan, and dressed with apple cider vinaigrette, creating a savory dish that takes 43 minutes to prepare!
Instructions
- Set the oven temperature to 400 degrees.
- Lay the squash out on a sheet pan. Throw in 2 tablespoons of olive oil, the maple syrup, 1 teaspoon of salt, and ½ teaspoon of pepper, and mix well.
- Roast the squash for 15–20 minutes, flipping once, or until until tender. Add the cranberries to the pan for the final 5 minutes.
- Bring the apple cider, vinegar, and shallots to a boil in a small saucepan over medium-high heat while the squash roasts.
- Cook for 6-8 minutes until the cider is reduced to around ¼ cup. Take it off the fire and mix in the mustard, ½ cup of olive oil, a teaspoon of salt, and ½ teaspoon of pepper.
- In a large salad bowl, combine the arugula, roasted squash, walnuts, and grated Parmesan.
- Add enough vinaigrette to coat the salad, then toss to combine. Add a pinch of salt and pepper and enjoy right away.
Notes
- Uniform Squash Pieces: For even roasting and tender results, cut the butternut squash into 3/4-inch cubes, ensuring they’re all roughly the same size.
Fresh Arugula: Opt for freshly washed and spun-dry arugula to retain its crispness and vibrant flavor in the salad.
Toast Walnuts: Lightly toast the walnut halves in a pan or oven to enhance their nutty flavor and add extra crunch to the salad.
Taste and Adjust Vinaigrette: Before tossing with the salad, taste the vinaigrette and adjust the seasoning with salt and pepper to match your preference.
Ina Garten Squash Salad
