Arugula Salad with Roasted Butternut Squash and Parmesan Cheese
Description
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.
Ingredients
•
2 cups peeled and thinly sliced butternut squash
•
4 tablespoons olive oil, divided
•
1 tablespoon balsamic vinegar
•
salt and ground black pepper to taste
•
1 bunch arugula
•
3/4 cup freshly shaved Parmesan cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
2
Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
3
Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
4
Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.