Arugula Salad with Roasted Butternut Squash & Proscuitto

By jlderbys

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

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.