Ina Garten’s Warm Butternut Squash Salad Recipe

The Barefoot Contessa makes her favorite butternut squash recipe—a salad of arugula topped with butternut squash, cranberries, walnuts, and a warm cider vinaigrette.

The Barefoot Contessa makes her favorite butternut squash recipe—a salad of arugula topped with butternut squash, cranberries, walnuts, and a warm cider vinaigrette.

In this episode of Barefoot Contessa’s Back To Basics, Ina Garten whips up a quick and easy Fall salad with a flavor sure to transport you to a café in France.

Butternut squash is a versatile Autumn squash with a sweet, nutty flavor. Add it to salads, make a creamy soup, or serve it as a side dish!

Ina Garten shows us just how easy it is to incorporate this squash’s delicate flavor into your meals. This Warm Butternut Squash Salad is a perfect starter for your holiday dinner, or a great light lunch.

The rich, sweet and nutty taste of the butternut squash pairs well with peppery arugula, tart cranberries, and toasted walnuts. Top it off with easy-to-make warm cider vinaigrette that brings out all the flavors.

You can also add some diced bacon to this salad to give it a heartier feel. Or serve it with a grilled cheese sandwich for a quick lunch or dinner meal.

Warm Butternut Squash Salad Ingredients:

  • 1 (1 ½ pound) butternut squash, peeled and diced
  • Olive oil
  • 1 tablespoon pure maple syrup
  • Kosher salt
  • Fresh ground pepper
  • 3 tablespoons dried cranberries
  • 4 ounces baby arugula, washed
  • ½ cup walnuts halves, toasted
  • ¾ cup freshly grated Parmesan

Warm Cider Vinaigrette Ingredients:

  • ¾ cup apple cider or apple juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons minced shallots
  • 2 teaspoons Dijon mustard

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