Tastes Like Early Fall: Roasted Butternut Squash Salad

by Nadine on September 25, 2014

If you’re like me, wishing you lived in the Hamptons next door to Ina Garten, then this salad will let you live out your fantasy for a meal (or two).

If you live in the Hamptons, I expect an invite next summer. I’ll bring cookies.

And if you’re Ina Garten, I want your house.

We made this twice this month (so far). It’s the closest salad can get to comfort food. After feeling crummy/grumpy/homicidal all afternoon, I actually TURNED DOWN mac and cheese for this yesterday.

Men, PMS is the worst. Hug a lady today — and thank her for going through hormonal distress so you don’t have to.

My friend Julia gave me the cookbook Barefoot Contessa Back to Basics when I moved into my last apartment. Of the five or six recipes I’ve made from it, ALL of them have been winners. And ALL of them have been made multiple times. Highly recommended.

We made this recipe as written, with the exception of lowering the olive oil content in the vinaigrette. (Instead of 1/2 cup, I used 1/3 cup. And, in the end, only used about half of the dressing on the salad.) Oh, and I used a mix of walnuts and pecans instead of just walnuts. Because nuts are the best.

Make it. Make it now. Do so barefoot. Feel classy and comfy. Open a bottle of white wine. Then invite me over.

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