Arugula Salad With Roasted Butternut Squash And Parmesan Cheese

1. 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. 2

   Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.

3. 3

   Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.

4. 4

   Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.