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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Recipe Summary test

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.

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  • 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

234 calories; protein 8.1g; carbohydrates 11.7g; fat 18.3g; cholesterol 13.2mg; sodium 289mg. Full Nutrition
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