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Arugula Salad with Roasted Butternut Squash & Proscuitto

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Ingredients

  • 4 cups (1-inch) cubes peeled and seeded butternut squash
  • 5 tablespoons extra-virgin olive oil, divided
  • Salt and pepper to taste
  • 6 cups arugula
  • 2 tablespoons lemon juice
  • 1/3 pound sliced prosciutto
  • 1/4 pound ricotta salata, shaved with a vegetable peeler into shards
  • 1/2 cup toasted chopped walnuts

Details

Servings 6
Adapted from wholefoods.com

Preparation

Step 1

Preheat oven to 375°F.

Toss squash with 3 tablespoons of the oil, salt and pepper and transfer to a large rimmed baking sheet. Roast, tossing occasionally, until golden brown and tender, 30 to 40 minutes; set aside to let cool to room temperature.

Toss arugula in a large bowl with remaining 2 tablespoons oil, lemon juice, salt and pepper, then arrange on plates. Top with squash and prosciutto and garnish with ricotta salata and walnuts. Serve immediately.

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