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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 234 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon balsamic vinegar
• 4 tablespoons olive oil, divided
• ¾ cup freshly shaved Parmesan cheese
• 1 bunch arugula
• 2 cups peeled and thinly sliced butternut squash

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.

Step 2

Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.

Step 3

Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.

Step 4

Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.