Ina Garten Squash Salad Recipe
This Ina Garten Squash Salad Recipe is truly perfect. It uses roasted squash and fresh greens.
Ingredients
- 2 pounds of Butternut squash peeled and cubed.
- 2 tablespoons of pure olive oil.
- 1 tablespoon of pure maple syrup.
- Salt and black pepper to taste.
- 3 ounces of baby arugula.
- 1/2 cup of dried cranberries.
- 3/4 cup of whole walnut halves.
- 1/4 cup of fresh orange juice.
- 2 tablespoons of cider vinegar.
- 1/3 cup of extra virgin olive oil.
Instructions
Prep the Oven
- Preheat your oven to 400 degrees Fahrenheit. Line your pan with parchment paper.
Season the Squash
- Place the squash cubes on the baking sheet. Add olive oil, syrup, salt, and pepper.
Roast the Squash
- Roast for about 15 to 20 minutes. Toss them once so they brown evenly.
Toast the Walnuts
- Put walnuts on another pan. Bake for 5 minutes until they smell nutty.
Make the Dressing
- Whisk orange juice, vinegar, and oil together. Add a pinch of salt and pepper.
Assemble the Salad
- Place arugula in a large serving bowl. Add the warm roasted squash on top.
Add Toppings
- Sprinkle the dried cranberries over the greens. Add the toasted walnuts for a crunch.
Toss and Serve
- Pour the dressing over the salad. Toss gently so everything gets coated well.
Notes
- Cut the squash into even sized cubes.
- This helps them cook at the same time.
- Do not crowd the baking sheet ever.
- Space lets the squash get crispy edges.
- Use real maple syrup for the best flavor.
- Pancake syrup is too thin and sweet.
- Toast the walnuts just before serving them.
- This keeps the nuts very crunchy and fresh.
- Add the dressing right before you eat.
- It prevents the arugula from getting soggy.