Arugula Salad with Roasted Butternut Squash and Parmesan Cheese

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

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.
Arugula Salad with Roasted Butternut Squash and Parmesan Cheese

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

Categories

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