Ina Garten’s Squash Salad is a warm and hearty dish that highlights roasted butternut squash, peppery arugula, crunchy toasted nuts, and salty Parmesan, all brought together with a tangy vinaigrette. It’s the perfect salad for fall and winter, offering a satisfying combination of textures and cozy seasonal flavors.

This salad works beautifully as a starter or a light vegetarian main and is ideal for holiday gatherings or casual dinners.

What Is Ina Garten’s Squash Salad?

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.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Squash Salad

Perfect for fall and winter – Seasonal and comforting
Beautiful presentation – Colorful and elegant
Healthy yet filling – A great vegetarian option
Simple, real ingredients – Easy to source and prep
Make-ahead friendly – Roast squash in advance
Pairs with a variety of mains – Versatile side
Elegant enough for entertaining – Yet easy for weeknights

Ingredients Needed to Make Ina Garten Squash Salad

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 to Prepare Ina Garten Squash Salad

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.

What Goes Well With Ina Garten Squash Salad

Roast chicken or pork tenderloin – Classic, hearty pairing
Grilled salmon or white fish – Light and fresh contrast
Stuffed mushrooms or quiche – For a vegetarian dinner
Wild rice or farro – Add grains for more substance
Apple cider or dry white wine – Fall-inspired beverage pairing
Pumpkin or lentil soup – Great for a cozy meal
Crusty bread or focaccia – To soak up extra vinaigrette

Key Tips for Making Ina Garten Squash Salad

Use pre-cut squash to save time – Easy shortcut
Don’t overcook the squash – Aim for tender but firm cubes
Let squash cool slightly before adding to greens – Prevents wilting
Shave Parmesan with a peeler – For beautiful presentation
Toast nuts for extra flavor – Adds warmth and crunch
Make the vinaigrette in advance – Saves time before serving
Toss salad just before serving – Keeps the texture crisp

Creative Variations of Ina Garten Squash Salad

Add dried cranberries or pomegranate seeds – Sweet-tart contrast
Use goat cheese or feta instead of Parmesan – Creamy and tangy swap
Add quinoa or barley – Turn it into a main dish
Use acorn or delicata squash – Seasonal variety
Drizzle with balsamic glaze – For richness and depth
Include roasted red onions – Adds a mellow sweetness
Toss in sliced apples or pears – Autumn flavor boost

Storage Guidelines for Ina Garten Squash Salad

Store components separately – Keeps everything fresh
Refrigerate roasted squash up to 3 days – Use airtight containers
Keep vinaigrette in a sealed jar – Lasts 1 week in the fridge
Don’t refrigerate dressed salad – Greens will wilt
Add avocado or cheese just before serving – Preserves texture

Reheating Tips for Ina Garten Squash Salad

Gently warm the squash in the oven or microwave – Brings out flavor
Serve salad at room temperature – No need to reheat greens
Toss with dressing after reheating squash – Keeps greens crisp
Re-toast nuts if needed – Revives crunch

Nutritional Value (per serving, approx.)

Calories: 260
Protein: 5g
Carbohydrates: 20g
Fat: 18g
Fiber: 4g
Sugar: 4g
Sodium: 280mg

A satisfying, seasonal salad packed with nutrients and flavor.

FAQs

What type of squash is best for Ina Garten’s squash salad?

Butternut squash is ideal due to its naturally sweet flavor and smooth texture, but you can also use delicata or acorn squash if preferred.

Can I make Ina Garten’s squash salad ahead of time?

Yes, you can roast the squash and prepare the vinaigrette in advance. Assemble and toss the salad just before serving to keep the greens crisp.

Should the squash be served warm or cold in this salad?

It can be served either warm or at room temperature. Slightly warm squash adds a comforting contrast to the fresh greens.

What greens work best in a squash salad?

Peppery arugula is a great choice, but you can also use baby spinach, mixed greens, or a combination for variety.

Wrapping Up

Ina Garten’s Squash Salad is the perfect way to celebrate seasonal produce with style and simplicity. With roasted butternut squash, peppery greens, and a tangy vinaigrette, it’s a dish that’s easy to make, beautiful to serve, and satisfying with every bite.