Impress your guests all holiday season long with Ina's satisfying Warm Butternut Squash Salad!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3kDoHmDSubscribe to Food Network ▶ http://foodtv.com/YouTubeThe Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Roasted Butternut Squash Salad with Warm Cider VinaigretteRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 43 minPrep: 15 minCook: 28 minYield: 4 servingsIngredients1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) dicedGood olive oil1 tablespoon pure maple syrupKosher salt and freshly ground black pepper3 tablespoons dried cranberries3/4 cup apple cider or apple juice2 tablespoons cider vinegar2 tablespoons minced shallots2 teaspoons Dijon mustard4 ounces baby arugula, washed and spun dry1/2 cup walnuts halves, toasted3/4 cup freshly grated ParmesanDirectionsPreheat the oven to 400 degrees F.Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #FoodNetwork #RoastedButternutSquashSaladIna Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=9dM5CrhymMM