Arugula Salad With Roasted Butternut Squash And Parmesan Cheese Recipes

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ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE



Arugula Salad with Roasted Butternut Squash and Parmesan Cheese image

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

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

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



Arugula Salad image

Provided by Anne Burrell

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 7

4 cups baby washed arugula
1/2 red onion, sliced
1/2 cup toasted pumpkin seeds
Shaved Parmesan, for garnish
Kosher salt
Red wine vinegar
High-quality extra-virgin olive oil

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



Arugula, Roquefort, and Roasted-Squash Salad image

Yield Serves 4

Number Of Ingredients 9

1 1/4-pound butternut squash, peeled, halved, and seeds reserved
1 tablespoon light brown sugar
1/2 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons unsalted butter, melted
1/3 cup walnut oil or extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 ounces Roquefort or Cabrales (Spanish blue cheese)
2 bunches arugula (1/2 pound)

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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