Arugula Salad with Roasted Butternut Squash and Parmesan Cheese recipe
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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 ¾ cup freshly shaved Parmesan cheese
Nutrition Info
- 233.6 caloriescarbohydrate: 11.7 gcholesterol: 13.2 mgfat: 18.3 gfiber: 2.4 gprotein: 8.1 gsaturatedFat: 4.5 gservingSize: -sodium: 289 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Arugula Salad with Roasted Butternut Squash and Parmesan Cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
Bake in the preheated oven until squash is soft, about 30 minutes. 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 combine. Serve topped with shaved Parmesan.