Description
Indulge in the warmth of Ina Garten’s Butternut Squash Salad, a comforting blend of sweet roasted squash, crisp greens, and crunchy pecans. This vibrant dish is drizzled with a tangy balsamic dressing and topped with dried cranberries for an irresistible flavor combination. Perfect for holiday gatherings or a cozy night in, this salad is as delightful to share as it is to savor alone.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup red onion, thinly sliced
- 1/2 cup pecans, toasted
- 1/2 cup dried cranberries
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400?F (200?C) and line a baking sheet with parchment paper.
- Toss the cubed butternut squash in olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until tender and golden, tossing halfway through.
- In a large bowl, combine mixed greens, sliced red onion, dried cranberries, and toasted pecans.
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper to create the dressing.
- Once the squash has cooled slightly, add it to the bowl of greens and drizzle with dressing. Toss gently to combine before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 240
- Sugar: 10g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg