Description
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.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg