Arugula Salad With Roasted Butternut Squash And Parmesan Cheese Recipes
ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE
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.
Provided by Anonymous
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 289 mg, Sugar 3.5 g
ARUGULA SALAD
Steps:
- In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.
ARUGULA, ROQUEFORT, AND ROASTED-SQUASH SALAD
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Cut squash into 2-inch-long pieces, about 1/4 inch thick. Rinse squash seeds and pat dry. Toss together seeds, brown sugar, salt, cayenne, and 1 tablespoon butter. Toast seeds in 1 layer in a nonstick shallow baking pan in middle of oven until golden, about 10 minutes, then cool. Toss squash with remaining tablespoon butter and salt and pepper to taste in baking pan and roast squash, covered with foil, until just tender, about 20 minutes.
- Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Crumble cheese into bowl, then add arugula. Gently toss in warm squash and sprinkle with toasted seeds.
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