Roasted beet, butternut squash & apple salad from Cook Like a Pro: Recipes and Tips for Home Cooks (page 58) by Ina Garten

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Notes about this recipe

  • angela_gnbj4y on March 22, 2026

    I cooked what can best be called an interpretation of this based on what I had/what we like. I subbed carrots for the beets. I did not roast the apples but left them fresh, chopped in small dice. I used roasted salted pistachios instead of the almonds. I added fresh goat cheese. I added delicata squash. Used 5 oz of arugula. I did follow the dressing instructions exactly. Without the cheese we thought this would be way too acidic. It is a good salad but needs refining to get back on my list. I’m not sure how much the beets would change it compared to the carrots? I don’t mind a bit of a faff but it was a lot of faff for the ultimate end result.

  • julesamomof2 on November 30, 2024

    I made this twice in a week and both times my guests asked for the recipe-good sign. I misread the recipe and did not roast the apples with the squash and we liked it that way.

  • SpatulaCity on December 18, 2023

    Thought the combo of fruits and veggies would be too sweet, but nope! If you add enough arugula it’s very nice! (Though I think a touch more acid in the dressing would be good) I used Rosemary Marcona almonds and liked the extra hit of herbs. I added simple grilled chicken breast to make it an entree salad. Appreciated the orange zest for the additional layer of flavor

  • cookbook.chronicles on May 10, 2020

    Great warm salad with roasted vegetables. The warm balsamic vinaigrette with garlic, shallot, orange and Dijon mustard bring the flavor of the salad out.

  • anya_sf on December 17, 2019

    I preferred to double the arugula for more greens (it was still mostly roasted vegetables). About half the dressing was enough to coat everything. Great combination of flavors. Although the salad is fairly hearty, I bet it would also be good with cheddar cheese or some roasted chicken on top.

  • laur0684 on January 19, 2019

    Really tasty and unique fall/winter salad. I’m allergic to nuts so I subbed roasted squash seeds from the butternut squash for the almonds.

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