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Arugula Salad with Roasted Butternut Squash and Parmesan Cheese

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"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."
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55 m servings 234
Original recipe yields 4 servings


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  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. Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
  3. Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
  4. Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

Nutrition Facts

Per Serving: 234 calories; 18.3 11.7 8.1 13 289 Full nutrition

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