Arugula, Squash, and Salami Salad Recipe

Name: Arugula, Squash, and Salami Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, sliced; ¾ cup firmly packed fresh flat leaf parsley; ¼ cup firmly packed fresh mint leaves; 2 teaspoons capers, rinsed and drained; 1 teaspoon Dijon mustard; 3 teaspoons red wine vinegar; ¼ cup plus 2 tbs. olive oil; 1 lb butternut squash, halved, seeded, peeled and cut into cubes; salt & freshly ground black pepper, to taste; 12 lb arugula; 14 lb salami, cut into thin strips; 2 tablespoons pine nuts, toasted

Servings: persons

1 garlic clove, sliced
¾ cup firmly packed fresh flat leaf parsley
¼ cup firmly packed fresh mint leaves
2 teaspoons capers, rinsed and drained
1 teaspoon Dijon mustard
3 teaspoons red wine vinegar
¼ cup plus 2 tbs. olive oil
1 lb butternut squash, halved, seeded, peeled and cut into cubes
salt & freshly ground black pepper, to taste
12 lb arugula
14 lb salami, cut into thin strips
2 tablespoons pine nuts, toasted

1
Preheat an oven to 500F.
2
Make the salsa verde:.
3
In a blender, combine the garlic, parsley, mint, capers, mustard, 1 teaspoons of the vinegar and the 1/4 cup olive oil.
4
Process until smooth.
5
On a rimmed baking sheet, toss the squash with 1 Tbs.
6
of the olive oil, season generously with salt and pepper, and spread in an even layer.
7
Roast, shaking the pan vigorously every 5 minutes, until the squash is tender, about 15 minutes.
8
Let cool in the pan for 5 minutes.
9
Add the salsa verde and toss gently to coat evenly.
10
Assemble the salad.
11
In a large bowl, combine the arugula, salami, the remaining 1 Tbs.
12
olive oil, 1/4 teaspoons salt and a pinch of pepper.
13
Toss to combine, then add the remaining 2 teaspoons vinegar and toss again.
14
Arrange the salad on plates and top with the squash.
15
Sprinkle with the pine nuts and serve immediately.

1051

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 garlic clove, sliced, ¾ cup firmly packed fresh flat leaf parsley, ¼ cup firmly packed fresh mint leaves, 2 teaspoons capers, rinsed and drained, and more.

Yes, Arugula, Squash, and Salami Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula, Squash, and Salami Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions