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 calories
carbohydrate: 11.7 g
cholesterol: 13.2 mg
fat: 18.3 g
fiber: 2.4 g
protein: 8.1 g
saturatedFat: 4.5 g
servingSize: -
sodium: 289 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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