How to Make Arugula Salad with Roasted Butternut Squash and Parmesan Cheese - A Step-by-Step Guide

If you're looking for a bright and satisfying salad that is bursting with flavor and texture, look no further than this arugula salad with roasted butternut squash and Parmesan cheese. This dish combines the richness of roasted butternut squash with the peppery bite of arugula and the nuttiness of Parmesan cheese to create a salad that is both hearty and refreshing.

The star of this recipe is the roasted butternut squash, which adds a sweet and creamy element to the salad. The squash ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    234 cal.

    • Total Fat: 18g
    • Saturated Fat: 5g
    • Cholesterol: 13mg
    • Sodium: 289mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 24mg
    • Calcium: 301mg
    • Iron: 2mg
    • Potassium: 499mg