Dijon Mustard: Provides smooth, zesty emulsification and bright flavor.
White Wine Vinegar: Balances dressing with bright, tangy acidity.
Kitchen Gear That Makes Peeling and Slicing Easy
Sheet Pan: Large, flat baking tray for roasting squash evenly.
Small Saucepan: Perfect for reducing apple cider and creating vinaigrette.
Large Salad Bowl: Spacious container for mixing salad ingredients.
Measuring Spoons: Precise tool for measuring salt, pepper, and olive oil.
Wooden Spoon or Spatula: Ideal for mixing squash with oil and seasonings.
Sharp Knife: Needed for cutting squash and preparing ingredients.
Grater: Used for creating Parmesan cheese shavings.
Ina’s Easy Instructions for This Garden-Fresh Salad
Harvest Roasted Squash Celebration
Oven Preparation Warm up the kitchen with a cozy 400-degree environment, creating the perfect roasting atmosphere.
Squash Transformation Spread out the squash on a baking sheet, drizzling with olive oil, maple syrup, and a sprinkle of seasoning to unlock deep, caramelized flavors.
Roasting Magic Slide the pan into the oven, letting the squash transform for 15-20 minutes. Toss in cranberries during the final moments for a burst of sweet-tart excitement.
Flavor Booster Craft a vibrant vinaigrette by simmering apple cider, vinegar, and shallots until the liquid reduces and concentrates into a rich, tangy essence.
Vinaigrette Finish Whisk in mustard and additional seasonings, creating a dressing that will elevate the entire salad experience.
Salad Assembly Bring together roasted squash, peppery arugula, crunchy walnuts, and a shower of Parmesan cheese in a beautiful, rustic presentation.
Final Touch Drizzle the vinaigrette, gently toss, and serve immediately to capture the salad's peak flavor and texture.
Experiment with Vinaigrettes or Toasted Nuts
Ensure even cooking by cutting squash into uniform pieces, preventing some parts from burning while others remain undercooked.
Swap walnuts for pecans, almonds, or pine nuts to match personal taste preferences or pantry availability.
Add grilled chicken, crispy bacon bits, or crumbled goat cheese to transform this side dish into a satisfying main course meal.
Prepare roasted squash and vinaigrette separately up to two days in advance, keeping components refrigerated and assembling just before serving to maintain crispness and freshness.
Experiment with alternative spices like smoked paprika, za'atar, or herbes de Provence during roasting to introduce unique flavor profiles to the squash and elevate the entire salad experience.
Serve This as a Bright Summer Starter
Serve Immediately Fresh: Enjoy the salad right after tossing to experience the perfect blend of warm roasted squash, crisp arugula, and crunchy walnuts at their peak temperature and texture.
Create a Stunning Centerpiece: Arrange the salad on a large white platter to showcase the vibrant colors of golden squash, green arugula, and deep red cranberries for an eye-catching presentation.
Pair with Hearty Proteins: Complement the salad with grilled chicken, roasted salmon, or seared pork tenderloin to transform it from a side dish into a complete, satisfying meal.
Enhance with Wine Pairing: Select a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that balances the sweetness of maple syrup and the tanginess of the vinaigrette.
Store in Airtight Containers to Retain Texture
Store Smartly: Transfer any leftover salad to an airtight container, keeping dressing separate to prevent soggy greens.
Refrigerate Quickly: Consume within 1-2 days for optimal freshness, storing components separately to maintain crisp textures.
Prep in Advance: Roast squash and toast walnuts up to 2 days ahead, storing in sealed containers in the refrigerator for quick assembly.
Revive Leftovers: Gently warm roasted squash at room temperature before adding to fresh greens to restore its delicious flavor and texture.
Refreshing Mediterranean-style squash salad celebrates Ina Garten’s culinary creativity with roasted butternut squash, tangy goat cheese, and crisp greens. Seasonal ingredients blend perfectly for a light, delicious lunch or side dish you’ll crave again and again.
Ingredients
Scale
1 (1 ½ lbs / 680 g) butternut squash, peeled and ¾-inch diced
4 oz (113 g) baby arugula, washed and spun dry
¾ cup (75 g) freshly grated Parmesan cheese
½ cup (60 g) walnut halves, toasted
3 tbsps (45 ml) dried cranberries
¾ cup (180 ml) apple cider or apple juice
2 tbsps (30 ml) cider vinegar
2 tbsps (30 ml) minced shallots
2 tsps (10 ml) dijon mustard
1 tbsp (15 ml) pure maple syrup
Good olive oil
Kosher salt
Freshly ground black pepper
Instructions
Roast Squash: Preheat oven to 400°F. Spread squash on baking sheet, drizzle with olive oil, maple syrup, salt, and black pepper. Roast for 15-20 minutes, turning midway to ensure golden edges and tender texture. During final 5 minutes, add cranberries to warm and soften.
Prepare Vinaigrette: Combine apple cider vinegar and shallots in saucepan over medium-high heat. Simmer 6-8 minutes until liquid reduces to ¼ cup. Remove from heat, whisk in Dijon mustard, olive oil, salt, and pepper until smooth.
Assemble Salad: Layer arugula in large salad bowl. Top with roasted squash, cranberries, toasted walnuts, and freshly grated Parmesan cheese. Drizzle vinaigrette sparingly, tossing gently to coat ingredients evenly.
Serve Immediately: Finish with light sprinkle of salt and pepper. Plate and enjoy while salad remains fresh and vibrant.
Notes
Roasting Tip: Ensure squash pieces are evenly cut for consistent caramelization and cooking time.
Vinaigrette Technique: Reducing the apple cider concentrates flavor, creating a more intense and rich dressing.
Seasoning Strategy: Add salt and pepper in layers during cooking to build depth of taste throughout the dish.
Serving Suggestion: Toss salad gently to prevent bruising delicate arugula and maintain the salad’s fresh texture.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.