Are you looking for a delicious and healthy salad recipe that is perfect for any occasion? Look no further than Ina Garten’s butternut squash salad! This recipe is packed with flavor and nutrients, making it the perfect addition to any meal. Whether you’re hosting a dinner party or just looking for a healthy lunch option, this salad is sure to impress.
Recipe 1: Ina Garten Butternut Squash Salad with Maple Vinaigrette
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- Salt and pepper
- 6 cups baby arugula
- 1/2 cup crumbled goat cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and pepper
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the diced butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
- Bake for 20-25 minutes, or until the squash is tender and lightly browned.
- In a large bowl, combine the arugula, goat cheese, dried cranberries, and chopped walnuts.
- In a small bowl, whisk together the remaining 1/4 cup of olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Add the roasted butternut squash to the salad and drizzle with the maple vinaigrette. Toss to combine.
- Serve immediately and enjoy!
Nutritional Information:
- Calories: 340
- Protein: 6g
- Fat: 27g
- Carbohydrates: 23g
- Fiber: 4g
Cooking Time:
25 minutes
Equipment:
- Baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Whisk
Serving Suggestions:
This salad is perfect as a main dish or as a side dish for any meal. Serve it with grilled chicken or fish for a complete and nutritious meal.
Variations:
Feel free to add in any additional ingredients that you love, such as sliced avocado or roasted chickpeas. You can also swap out the goat cheese for feta or blue cheese.
Substitutions:
If you don’t have butternut squash, you can use sweet potato or pumpkin instead. You can also use honey instead of maple syrup in the vinaigrette.
Storage:
This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips:
Make sure to dice the butternut squash into small, bite-sized pieces for even roasting. You can also roast the squash ahead of time and store it in the refrigerator until you’re ready to make the salad.
Frequently Asked Questions:
Q: Can I use a different type of lettuce for this salad?
A: Yes, feel free to use any type of lettuce or greens that you prefer.
Q: Can I make the vinaigrette ahead of time?
A: Yes, you can make the vinaigrette up to 1 day in advance and store it in the refrigerator until you’re ready to use it.
Recipe 2: Ina Garten Butternut Squash Salad with Cranberry Vinaigrette
Ingredients:
- 1 medium butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- Salt and pepper
- 6 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup olive oil
- 2 tablespoons cranberry juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and pepper
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the diced butternut squash on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat.
- Bake for 20-25 minutes, or until the squash is tender and lightly browned.
- In a large bowl, combine the spinach, feta cheese, dried cranberries, and chopped pecans.
- In a small bowl, whisk together the remaining 1/4 cup of olive oil, cranberry juice, honey, Dijon mustard, salt, and pepper.
- Add the roasted butternut squash to the salad and drizzle with the cranberry vinaigrette. Toss to combine.
- Serve immediately and enjoy!
Nutritional Information:
- Calories: 330
- Protein: 5g
- Fat: 26g
- Carbohydrates: 24g
- Fiber: 4g
Cooking Time:
25 minutes
Equipment:
- Baking sheet
- Parchment paper
- Large bowl
- Small bowl
- Whisk
Serving Suggestions:
This salad is perfect as a main dish or as a side dish for any meal. Serve it with grilled chicken or fish for a complete and nutritious meal.
Variations:
Feel free to add in any additional ingredients that you love, such as sliced avocado or roasted chickpeas. You can also swap out the feta cheese for goat cheese or blue cheese.
Substitutions:
If you don’t have butternut squash, you can use sweet potato or pumpkin instead. You can also use balsamic vinegar instead of cranberry juice in the vinaigrette.
Storage:
This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips:
Make sure to dice the butternut squash into small, bite-sized pieces for even roasting. You can also roast the squash ahead of time and store it in the refrigerator until you’re ready to make the salad.
Frequently Asked Questions:
Q: Can I use a different type of lettuce for this salad?
A: Yes, feel free to use any type of lettuce or greens that you prefer.
Q: Can I make the vinaigrette ahead of time?
A: Yes, you can make the vinaigrette up to 1 day in advance and store it in the refrigerator until you’re ready to use it.
Personal Thoughts:
Both of these butternut squash salad recipes are absolutely delicious and nutritious. They are perfect for any occasion and can be easily customized to suit your preferences. Whether you’re a fan of goat cheese or feta cheese, or prefer a sweeter cranberry vinaigrette or a more savory maple vinaigrette, these salads are sure to please. I highly recommend giving them a try for yourself!
