Ina Garten’s Fall Salad is a vibrant celebration of autumn’s best produce, combining roasted vegetables, crunchy nuts, and a sweet-tangy maple dressing. This salad works beautifully because it balances warm roasted flavors with crisp greens and a bright, slightly sweet vinaigrette that highlights the season’s bounty.
Ingredients
- 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small red onion, peeled and cut into 1/2-inch wedges
- 1 cup Brussels sprouts, trimmed and halved
- 6 cups mixed salad greens (baby spinach, arugula, and radicchio work well)
- 1/2 cup toasted pecans or walnuts
- 1/2 cup crumbled feta cheese or goat cheese
- 1/4 cup dried cranberries or cherries
- For the dressing:
- 3 tablespoons good-quality extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Place the butternut squash cubes, red onion wedges, and halved Brussels sprouts in a large bowl. Drizzle with 1 tablespoon olive oil and season generously with salt and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning once halfway through, until the vegetables are tender and caramelized on the edges.
- While the vegetables roast, prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning to taste.
- Once the vegetables are roasted, allow them to cool slightly (5 to 10 minutes) so they don’t wilt the greens.
- In a large salad bowl, combine the mixed greens, roasted vegetables, toasted nuts, dried cranberries, and crumbled cheese.
- Drizzle the dressing over the salad and toss gently to combine, making sure the dressing coats all ingredients evenly.
- Serve immediately for the best texture and flavor. Enjoy!
Tips
- Vegetable substitutions: Swap butternut squash for sweet potatoes or carrots if preferred. Roasting times may vary slightly depending on the vegetable’s density.
- Toasting nuts: Toast nuts in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant and lightly browned. This enhances their flavor and crunch.
- Make ahead: Roast the vegetables up to 1 day in advance and store them in an airtight container in the refrigerator. Assemble the salad just before serving to keep greens crisp.
- Common mistake: Avoid adding the warm roasted vegetables directly to delicate greens without cooling first, as this can cause the greens to wilt prematurely.
Serving Suggestions
This salad pairs wonderfully as a side dish with roasted chicken, grilled pork chops, or pan-seared salmon. For a lighter meal, add grilled chicken breast or sliced turkey on top. It also makes a great vegetarian main when served with crusty bread or a warm grain like quinoa or farro.
Variations
Feel free to customize this fall salad to your taste or pantry availability. Try swapping the dried cranberries for chopped fresh apples or pears for added crispness. Use blue cheese instead of feta for a bolder flavor, or add pomegranate seeds for a burst of tartness and color. For a nut-free option, omit the nuts or replace them with roasted pumpkin seeds.
Storage and Reheating
Store any leftover salad components separately for best results. Keep roasted vegetables in an airtight container in the refrigerator for up to 3 days. Mixed greens should be stored dry and refrigerated for 1-2 days. Assemble the salad fresh before serving to maintain optimal texture and flavor. This salad is best eaten cold or at room temperature; if desired, gently warm the roasted vegetables in a 300°F oven for 5-7 minutes before tossing with greens.
Frequently Asked Questions
Can I make this salad vegan?
Yes, simply omit the cheese or substitute it with a plant-based alternative like vegan feta or nutritional yeast. Ensure the dressing ingredients are all vegan-friendly, which they typically are.
What’s the best way to peel butternut squash?
Use a sharp vegetable peeler or a small paring knife to remove the skin. Cutting the squash into manageable sections first can make peeling and cubing easier and safer.
Can I use pre-cut or frozen vegetables to save time?
Pre-cut fresh vegetables can work well as long as they’re fresh and firm. Frozen vegetables are not recommended here since roasting frozen items can make them soggy and less flavorful.
How do I prevent the salad greens from getting soggy?
Always wait for the roasted vegetables to cool before combining with greens. Toss the salad just before serving and store any leftovers separately to keep the greens crisp.
Can I prepare the dressing in advance?
Yes, the dressing can be whisked together and stored in a sealed jar in the refrigerator for up to 5 days. Shake or whisk well before using.
What other nuts can I use if I don’t have pecans or walnuts?
Almonds, hazelnuts, or even pistachios can be toasted and used instead. Choose whatever nut you prefer or have on hand for a similar crunch and flavor profile.
Ina Garten’s Fall Salad is a perfect way to highlight seasonal produce with minimal fuss while delivering a satisfying mix of textures and flavors. Whether for a casual weeknight dinner or a festive autumn gathering, this recipe brings the best of fall to your table.
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