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| Arugula Salad with Roasted Butternut Squash and Parmesan Cheese |
"A scrumptious fall salad with arugula, butternut squash, and shaved Parmesan cheese. Baked butternut squash has a exceptional sweet flavor that pairs properly with the greens and cheese."
Ingredients :
- 2 cups peeled and thinly sliced butternut squash
- four tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- salt and floor black pepper to flavor
- 1 bunch arugula
- three/four cup freshly shaved Parmesan cheese
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 55M |
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- Preheat the oven to 350 degrees F (one hundred seventy five levels C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
- Bake in the preheated oven until squash is smooth, approximately half-hour. Allow to cool for 10 minutes.
- Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
- Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to mix. Serve topped with shaved Parmesan.
Notes :
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