Roasted Golden Butternut and Peppery Arugula Salad

Experience the magic of autumn with this stunning Arugula Salad with Roasted Butternut Squash, a culinary masterpiece that delights both the eyes and the palate with its jewel-toned ingredients and harmonious flavors.

For years, Ina Garten’s elegant Fall Salad has been a cherished staple in my kitchen, a dish that perfectly encapsulates the warmth and beauty of the season. Its vibrant colors and robust flavors make it an indispensable addition to any autumn menu, especially as a show-stopping centerpiece for your Thanksgiving spread. This particular variation elevates the classic combination, offering a delightful balance of sweet, savory, and peppery notes that will leave your guests asking for the recipe. It’s truly a celebration of fall’s bounty, transforming simple ingredients into an extraordinary dish.

Why This Arugula & Butternut Squash Salad is Your Must-Make Fall Recipe

This exquisite arugula salad, featuring tender roasted butternut squash, tangy dried cranberries, and crunchy walnuts, earned its permanent spot on my holiday menu after a single taste at a festive gathering. Even for those who typically have a lukewarm relationship with squash, the irresistibly caramelized, maple-glazed chunks in this salad are a game-changer. It’s more than just a side dish; it’s an experience that awakens the senses and brings true autumnal comfort to the table.

• Unforgettable Flavor Combination: The natural sweetness of the roasted butternut squash, enhanced by a touch of pure maple syrup, perfectly contrasts with the peppery kick of fresh baby arugula. This dynamic duo creates a taste sensation that is both comforting and exhilarating, making every bite a delight.
• Visually Stunning Presentation: Beyond its incredible taste, this salad is a feast for the eyes. The rich orange of the squash, the deep red of the cranberries, the bright green of the arugula, and the golden hues of toasted walnuts come together to form a magnificent, jewel-toned display. This visual appeal makes it an ideal festive side dish that truly shines on any table, adding elegance to your holiday spread.
• Picky Eater Approved (Mostly!): This particular salad has a proven track record, even converting skeptics into butternut squash enthusiasts. While some might pick around certain ingredients, the overall appeal of the perfectly roasted squash and fresh greens is undeniable. It’s a testament to how delicious and approachable healthy eating can be, especially when flavors are harmoniously balanced.
• Nutrient-Rich and Wholesome: Packed with essential vitamins from the squash and arugula, healthy fats from walnuts, and antioxidants from dried cranberries, this salad isn’t just delicious—it’s incredibly nutritious. It offers a guilt-free indulgence, providing vital nutrients while satisfying your cravings for hearty, seasonal flavors.
• Versatile for Any Occasion: While it’s a showstopper for Thanksgiving and Christmas, this salad is also perfect for a casual fall dinner party, a sophisticated lunch, or even as a light main course with added protein. Its adaptability makes it a valuable recipe to keep in your repertoire.

The Stars of Your Fall Salad: Key Ingredients Explained

Crafting the perfect Arugula Salad with Roasted Butternut Squash begins with selecting high-quality ingredients that sing together. Each component plays a crucial role in creating the layered flavors and textures that make this salad so special and undeniably delicious. Understanding these ingredients will help you appreciate the balance in every forkful.

• Butternut Squash: The undisputed hero of this dish! When roasted with maple syrup and olive oil, butternut squash transforms from a humble gourd into tender, caramelized bites bursting with sweet, earthy flavor. Look for firm, unblemished squash with a consistent, pale orange skin. Its mild sweetness provides a wonderful counterpoint to the peppery arugula and tangy dressing.
• Baby Arugula: Known for its distinctive peppery, slightly bitter taste, arugula adds a refreshing zest and a delicate, crisp crunch that invigorates the palate. Choose fresh, vibrant green leaves with no wilting or yellowing for the best texture and robust flavor. It’s the perfect bed for the other hearty ingredients.
• Dried Cranberries: These little gems bring a burst of tart sweetness and a delightful chewy texture to the salad, adding another layer of complexity and a beautiful pop of deep red color. Their tanginess cuts through the richness and perfectly complements the maple-kissed squash.
• Walnut Halves: Toasted walnuts provide a delightful crunch and a nutty depth that enhances the overall flavor profile. Their healthy fats and earthy notes are a classic pairing with fall ingredients, adding a rustic element to the salad. Toasting them briefly unlocks their full aromatic potential.
• Parmesan Cheese: Freshly grated Parmesan adds a savory, umami richness that ties all the flavors together, offering a salty counterpoint to the sweetness of the squash and cranberries. Its sharp, nutty notes elevate the entire dish, providing a sophisticated finish.
• Pure Maple Syrup: Essential for caramelizing the butternut squash, pure maple syrup imparts a distinctively autumnal sweetness to both the squash and the dressing. Its rich, nuanced flavor is far superior to artificial syrups, making a significant difference in the final taste.
• Apple Cider & Cider Vinegar: These form the bright and tangy base of our incredibly flavorful dressing. The apple cider offers a fruity sweetness, while the cider vinegar provides a sharp, acidic counterpoint, creating a vibrant dressing that cuts through the richness of the other ingredients.
• Shallots & Dijon Mustard: Finely minced shallots provide a delicate, sweet oniony flavor to the dressing, adding depth without overpowering. Dijon mustard acts as a superb emulsifier, binding the dressing ingredients together into a smooth vinaigrette, and contributes a subtle, tangy warmth.

How to Master Your Arugula and Butternut Squash Salad: A Step-by-Step Guide

Creating this stunning fall salad is surprisingly straightforward, allowing you to achieve gourmet results with minimal effort. This recipe, inspired by the culinary wisdom of Ina Garten from her renowned cookbook, (affiliate link) Back to Basics, simplifies elegant entertaining and is designed for home cooks of all skill levels.

1. Prepare and Roast the Squash to Perfection: Begin by peeling your butternut squash and carefully dicing it into uniform ¾-inch chunks. Place these pieces on a large baking sheet and toss them generously with 2 tablespoons of olive oil, the pure maple syrup, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Ensure the squash is spread in a single layer for even cooking. Roast in a preheated 400ºF (200ºC) oven for 15 to 20 minutes, turning the chunks once halfway through, until they are beautifully tender, golden-brown, and slightly caramelized at the edges – a true testament to their developing sweetness.
2. Integrate the Cranberries: For the final five minutes of roasting, sprinkle the dried cranberries over the squash on the baking pan. Continue roasting until the cranberries are slightly plumped and warmed through. This step allows them to soften just enough to release their tangy flavor, integrating seamlessly with the squash.
3. Craft the Vibrant Apple Cider Vinaigrette: This dressing is the secret weapon of the salad. In a small saucepan, combine the ¾ cup of apple cider, 2 tablespoons of cider vinegar, and 2 tablespoons of finely minced shallots. Bring this mixture to a gentle boil over medium-high heat.
4. Reduce the Dressing to Intensify Flavor: Cook the cider mixture, allowing it to simmer and reduce until the liquid is concentrated to about ¼ cup. This reduction process intensifies the apple notes and creates a more complex, delightful flavor profile for your vinaigrette.
5. Finish and Season the Dressing: Remove the saucepan from the heat. Whisk in the Dijon mustard, the remaining ⅓ cup of olive oil, ½ teaspoon of salt (or to taste), and ¼ teaspoon of pepper (or to taste). Whisk until thoroughly combined and emulsified. Taste and adjust seasonings as desired, ensuring a perfect balance of sweet, tangy, and savory.
6. Assemble Your Jewel-Toned Masterpiece: In a large, elegant serving bowl, gently place the fresh baby arugula as the base. Artfully add your perfectly roasted butternut squash and cranberry mixture, ensuring even distribution. Sprinkle in the toasted walnut halves for a delightful crunch and a generous scattering of freshly grated Parmesan cheese for a savory depth.
7. Dress and Toss Immediately Before Serving: Just before serving, drizzle just enough of the exquisite apple cider vinaigrette over the salad to lightly coat the ingredients without overwhelming them. Use a light hand; you can always add more if needed. Toss gently but thoroughly to ensure every leaf and every piece of squash is infused with the dressing’s remarkable flavor.
8. Final Seasoning and Presentation: Taste the salad one last time and add more salt or freshly ground black pepper if needed to achieve your perfect flavor balance. Serve immediately and watch as this vibrant Arugula Salad with Roasted Butternut Squash becomes the star of your meal!

Expert Tips for a Perfectly Balanced Butternut Squash & Arugula Salad

Achieving a truly exceptional salad often comes down to a few key insights and thoughtful preparation. These expert tips will help you elevate your Arugula Salad with Roasted Butternut Squash from great to absolutely outstanding, ensuring a memorable and perfectly balanced dish every time you serve it.

• Seasoning the Dressing – A Delicate Balance: Ina Garten’s original dressing recipe can sometimes lean a little salty. To avoid over-seasoning, which is nearly impossible to correct, start with just half a teaspoon of salt in the vinaigrette and gradually add more to suit your palate. The best way to test? Dip a single arugula leaf into the dressing and taste it. This method provides an accurate gauge of the dressing’s saltiness against the peppery greens.
• Strategic Prep for Stress-Free Serving: To significantly streamline your dinner or holiday meal preparation, consider making your salad dressing and roasting the butternut squash a day in advance. Store the prepared dressing in an airtight container in the refrigerator (it will thicken, so bring it to room temperature and whisk before serving). Keep the cooled roasted squash in a separate airtight container. This way, on the day of serving, all you’ll need to do is quickly assemble and dress, saving precious time and effort.
• The Butternut Squash Convertor: If you’re already a fan of butternut squash, this harvest salad will undoubtedly become a fast favorite on your menu. But even if squash isn’t typically your go-to vegetable, this particular recipe is designed to convert you! The maple-kissed caramelization and tender texture are truly irresistible, offering a fresh, delicious perspective on this versatile and healthy vegetable.
• Toasting Walnuts for Maximum Flavor: Do not skip the step of toasting the walnuts! A quick toast in a dry skillet over medium heat or in a preheated oven brings out their natural oils, intensifying their nutty flavor and enhancing their crunch. This small step makes a significant difference in the overall depth and texture of the salad, adding a layer of sophisticated flavor.
• Avoid Overdressing: A common salad mistake is adding too much dressing. The goal is to lightly coat the ingredients, allowing their individual flavors to shine, not to drown them. Start with a smaller amount of vinaigrette and add more if needed, ensuring the fresh, vibrant flavors of the arugula and squash still come through.
• Serve at the Right Temperature: While the roasted butternut squash is best served warm or at room temperature, the arugula should be crisp and cool. Aim to assemble and dress the salad just before serving to maintain the best possible texture and freshness. This contrast in temperatures adds to the sensory experience.
• Quality Ingredients Matter: Use fresh, high-quality ingredients whenever possible. Freshly grated Parmesan cheese, pure maple syrup, and vibrant baby arugula will yield a far superior salad compared to pre-shredded cheese or older greens.

Variations & Serving Suggestions for Your Perfect Fall Salad

This Arugula Salad with Roasted Butternut Squash is wonderfully versatile, offering numerous possibilities for customization and pairing. Whether you’re looking to adapt it to specific dietary preferences, enhance its flavors, or create a fuller meal, these creative ideas will inspire your culinary creativity and help you make this salad truly your own.

Delightful Variations:

• Add Protein for a Main Course: Transform this side dish into a complete and satisfying meal by adding your favorite protein. Grilled chicken breast, pan-seared salmon, roasted turkey slices, or even crispy roasted chickpeas (for a vegetarian option) would be excellent additions, providing substance and extra flavor.
• Experiment with Different Dried Fruits: While dried cranberries are classic, feel free to experiment with other dried fruits for different flavor notes. Dried cherries offer a richer, sweeter tartness, chopped dried apricots add a subtle chewiness, or golden raisins can provide a softer sweetness.
• Nutty Alternatives: Pecans, especially candied pecans, can be a fantastic substitute for walnuts, offering a slightly different flavor and a more indulgent, buttery texture. Almonds or even pumpkin seeds (pepitas) would also work wonderfully, adding their own unique crunch and flavor.
• Cheese Swaps: If Parmesan isn’t your preference, crumbled goat cheese or feta cheese would also be excellent choices. Both offer a creamy tang that beautifully complements the sweetness of the squash and the earthiness of the other ingredients.
• Spice it Up: For a subtle warmth, a pinch of cinnamon, nutmeg, or a hint of allspice could be added to the butternut squash while it’s roasting. A tiny dash of red pepper flakes in the dressing could also offer a pleasant, unexpected kick, balancing the sweetness.
• Seasonal Greens: While arugula provides a distinct peppery bite, a mix of baby spinach and arugula, or even a milder spring mix, could be used for a more gentle flavor profile. Kale, massaged with a little dressing, could also add a heartier texture.

Serving Suggestions:

This vibrant salad is a superb accompaniment to a wide array of dishes, making it perfect for elegant holiday feasts, cozy weeknight dinners, or sophisticated special occasions. Its balanced flavors make it adaptable to many culinary contexts.

• Thanksgiving and Holiday Meals: This salad truly shines during the holidays. It pairs beautifully with classic main dishes such as roasted turkey, glazed ham, succulent prime rib, or a rich beef tenderloin, offering a light, refreshing, and colorful contrast to heavier main courses.
• Everyday Dinners: Elevate your weeknight meals by serving this salad alongside grilled pork chops, roasted chicken, pan-seared steak, or even a hearty vegetarian lasagna. It adds a touch of gourmet flair to any ordinary meal.
• Brunch Spreads: A lighter version of this salad makes an excellent and elegant addition to a brunch spread, especially when paired with savory quiches, frittatas, or egg casseroles.
• As a Light Main Course: With the thoughtful addition of a protein source (as suggested in the variations), this robust salad stands strong as a fulfilling and healthy main course, perfect for a lighter lunch or dinner.

Recipes to Complement Your Fall Feast

If you’re looking to build an entire menu around this delightful fall salad or simply want more seasonal inspiration, here are some other fantastic recipes that will perfectly complement its flavors and round out your autumnal spread:

• Harvest Fall Salad from Grandbaby Cakes – Explore another delightful and visually appealing fall salad option for your table.
• Maple Syrup Glazed Brussels Sprouts – A fantastic side dish featuring similar sweet and savory notes, perfectly roasted for a tender bite.
• Simple Arugula Salad – For those who adore arugula, a simpler version for everyday enjoyment or as a quick fresh green side.
• Apple, Cherry and Walnut Salad – Another fruit and nut-filled salad, featuring crisp apples and rich cherries, perfect for autumn gatherings.
• Discover all my Best Salad Recipes for more inspiration and culinary adventures to keep your meals fresh and exciting throughout the year.

The Recipe:

Arugula Salad with Roasted Butternut Squash

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Yield
6 servings

A gorgeous and vibrant fall salad adapted from the acclaimed cookbook “Back to Basics” by Ina Garten, thoughtfully combining sweet, caramelized roasted butternut squash with fresh, peppery arugula and a delightful homemade apple cider vinaigrette. Perfect for holiday gatherings or an elegant weeknight meal.

Ingredients

• 1 butternut squash (about 1 ½ pounds), peeled and cut into ¾-inch chunks
• 2 tablespoons plus ⅓ cup olive oil, divided
• 1 tablespoon pure maple syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• ¾ cup apple cider
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula
• ½ cup walnut halves, toasted
• ¾ cup freshly grated Parmesan

Instructions

1. Roast the Butternut Squash: Preheat your oven to 400ºF (200ºC). On a large sheet pan, toss the butternut squash chunks with 2 tablespoons of olive oil, the maple syrup, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Spread the squash in a single layer. Roast for 15 to 20 minutes, flipping once halfway through, until the squash is tender and beautifully caramelized.
2. Add Cranberries: During the last 5 minutes of roasting, sprinkle the dried cranberries over the squash on the pan. Continue roasting until the cranberries are slightly plumped and warmed through.
3. Prepare the Vinaigrette Base: In a small saucepan, combine the apple cider, cider vinegar, and minced shallots. Bring the mixture to a boil over medium-high heat.
4. Reduce the Dressing: Cook the mixture, allowing it to simmer and reduce until the liquid is concentrated to about ¼ cup. This step enhances the flavors significantly.
5. Finish the Dressing: Remove the saucepan from the heat. Whisk in the Dijon mustard, the remaining ⅓ cup of olive oil, ½ teaspoon of salt (or to taste), and ¼ teaspoon of pepper (or to taste). Taste and adjust seasonings as desired.
6. Assemble the Salad: In a large salad bowl, place the baby arugula. Add the roasted squash and cranberry mixture, the toasted walnut halves, and the freshly grated Parmesan cheese.
7. Dress and Toss: Just before serving, spoon just enough of the prepared vinaigrette over the salad to lightly moisten all the ingredients. Toss gently to combine everything well.
8. Final Seasoning: Taste the salad and add more salt or pepper if needed to achieve your perfect flavor balance. Serve immediately and enjoy!

Notes

To simplify your meal preparation, roast the butternut squash and prepare the salad dressing a day in advance. Store them separately in airtight containers in the refrigerator, ready for quick assembly.

For an extra burst of flavor and a beautiful aroma, ensure your walnuts are properly toasted. This simple step truly enhances the overall experience of the salad, adding a delightful nutty depth and crunch.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 381Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 11mgSodium: 329mgCarbohydrates: 18gFiber: 2gSugar: 10gProtein: 6g

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