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Arugula Salad with Roasted Butternut Squash and Parmesan Cheese
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Autumn salad featuring roasted butternut squash, peppery arugula, and tangy Parmesan cheese for a delightful flavor combination.
Ingredients:
  • 2 cups peeled and thinly sliced butternut squash
  • 4 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 bunch arugula
  • 0.75 cup freshly shaved Parmesan cheese
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C). Coat butternut squash with 1 tablespoon of oil and arrange on a baking sheet.
  • Roast the squash in the preheated oven until tender, approximately 30 minutes. Let it cool for 10 minutes before serving.
  • Combine the remaining 3 tablespoons of olive oil, balsamic vinegar, salt, and pepper to make the dressing.
  • In a salad bowl, toss together the squash and arugula. Drizzle with dressing and gently mix. Serve with a sprinkle of shaved Parmesan on top.

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