l o v e l y t h i n g s


more butternut squash + salad

Ina Garten's roasted butternut squash salad with warm cider vinaigrette reminds me of the warm spinach salad of the 1980s.  It was on every menu and they typically served it table-side so the spinach would not wilt.  This salad is made with arugula, butternut squash and dried cranberries...a perfect fall salad.
I actually used leftover butternut squash that had already been roasted.  Put it on a baking sheet, added a few dried cranberries and roasted for about another 5 minutes.
The salad dressing is right out of the pantry.  I had everything on hand which is sort of evident because I probably would have purchased fancy cider vinegar and apple juice if I had to make a special trip...but with these simple ingredients it makes this salad over the top delicious!
Just a gentle toss and this salad is ready!


  1. I love it when incredibly healthy meets incredibly delicious. Somehow I missed this recipe of Ina's, even though I have Back to Basics sitting right behind me on the shelf. Your photos are great.

  2. Hello Annie:
    Apart from looking absolutely delicious, and we are sure tasting so as well, this salad appeals to us for the relative simplicity of the receipt and how the end result belies this suggesting hours spent in preparation.

    And we love the autumnal colour of the squash which contrasts so well with the green.

  3. Not only does it look so tasty - the colors are really beautiful!

  4. you gotta love ina. she is fantastic. i wonder what this would taste like w/o the parm? it sounds so so good. thanks for sharing annie. xo janet

  5. Yum. Yum. Yum. Oh my goodness, this looks so good and I like that you didn't use fancy cider and apple juice... keeping it real and easily accessible is a good thing.

  6. Interesting salad ingredients.

  7. Hello Annie

    This lunch looks delicious and so colourful too.

    Helen xx

  8. Beautiful salad and beautiful photos! This looks like a perfect dinner or lunch. I am going to have to make it soon!