Arugula Salad with Roasted Butternut Squash and Parmesan Cheese
A delicious fall salad with arugula, butternut squash, and shaved Parmesan cheese. Baked butternut squash has a wonderful sweet flavor that pairs well with the greens and cheese.
- Serves: 4 persons
- 2cups peeled and thinly sliced butternut squash
- 4tablespoons olive oil, divided
- 1tablespoon balsamic vinegar
- salt and ground black pepper to taste
- 1bunch arugula
- ¾cup freshly shaved Parmesan cheese
Step 1Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
Step 2Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
Step 3Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
Step 4Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.