Arugula Salad with Roasted Butternut Squash & Proscuitto
By jlderbys
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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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