Butternut Squash and Arugula Salad

Butternut Squash & Arugula Salad

(serves 2)

From a bit of snap from the arugulato the earthy and rich roasted butternut squash-this salad brings out the flavors of the season and serves up a lot more than your simple greens.


1 butternut squash

2 tablespoons olive oil

1/2 teaspoon cayenne

1 teaspoon brown sugar

salt and freshly ground pepper

2 cups baby arugula

homemade vinaigrette

1/4 cup freshly grated Parmesan

2 tablespoons toasted crushed walnuts

Preheat your oven to 350. Line a cookie sheet with aluminum foil and start to peel your butternut squash.  Next slice it in half and remove seeds and filling. Dice squash into 1/2 inch cubes then add olive oil, cayenne, and brown sugar. Season with salt and freshly ground pepper and bake for 15 minutes. After 15 minutes, turn squash pieces so a different side rests on the sheet and bake another 10-15 minutes until the pieces are tender when pierced with a fork.

In a large bowl, add arugula and dress with vinaigrette.  Divide greens in two and plate.  Next top with butternut squash (you will have extra squash remaining), Parmesan, and toasted walnuts.  Season with additional pepper if desired. Enjoy-butternut squash & arugula salad!


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2 thoughts on “Butternut Squash and Arugula Salad

  1. Pingback: Roasted Red Potatoes with Truffle Oil and Cilantro Gremolata « Cooking with Aurora

  2. Pingback: Quinoa Salad with Roasted Beets « Cooking with Aurora

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