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Ina Garten Squash Salad – Light, Roasted, and Full of Fall Flavor

Ina Garten Squash Salad
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This recipe features cubes of roasted butternut squash tossed with arugula or mixed greens, shaved Parmesan, and toasted nuts like walnuts or pine nuts. A bright vinaigrette made with apple cider vinegar and Dijon mustard balances the sweetness of the squash.

Ingredients

Scale

  • 1 medium butternut squash (about 2½ pounds), peeled and cubed

  • 2 tablespoons olive oil

  • Kosher salt and freshly ground black pepper

  • 5 ounces baby arugula or mixed greens

  • ½ cup shaved Parmesan cheese

  • ¼ cup toasted walnuts or pine nuts

For the vinaigrette:

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey (optional)

  • ¼ cup olive oil

  • Salt and pepper, to taste

Instructions

Step 1: Roast the squash

Preheat oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, turning once, until tender and lightly browned. Let cool slightly.

Step 2: Prepare the vinaigrette

In a small bowl, whisk together apple cider vinegar, Dijon mustard, and honey. Slowly whisk in olive oil until emulsified. Season with salt and pepper to taste.

Step 3: Assemble the salad

In a large bowl, combine arugula, roasted squash, shaved Parmesan, and toasted nuts. Drizzle with vinaigrette and toss gently to coat.

Step 4: Serve

Serve immediately while the squash is still slightly warm, or let it cool to room temperature for a more composed salad.

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