Arugula Salad with Roasted Butternut Squash and Parmesan 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
- ¾ cup freshly shaved Parmesan cheese
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Instructions
- 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.
Source
Original recipe: View Original