Arugula Salad with Roasted Butternut Squash and Prosciutto
4

Serves 6 to 8

A showering of ricotta salata and chopped walnuts garnishes this fresh autumn salad. Serve as an appetizer or complete meal for lunch or dinner.

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    Ingredients: 
    • 4 cups (1-inch) cubes peeled and seeded butternut squash
    • 5 tablespoons extra-virgin olive oil, divided
    • Salt and pepper to taste
    • 6 cups arugula
    • 2 tablespoons lemon juice
    • 1/3 pound sliced prosciutto
    • 1/4 pound ricotta salata, shaved with a vegetable peeler into shards
    • 1/2 cup toasted chopped walnuts
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    Method: 

    Preheat oven to 375°F.

    Toss squash with 3 tablespoons of the oil, salt and pepper and transfer to a large rimmed baking sheet. Roast, tossing occasionally, until golden brown and tender, 30 to 40 minutes; set aside to let cool to room temperature.

    Toss arugula in a large bowl with remaining 2 tablespoons oil, lemon juice, salt and pepper, then arrange on plates. Top with squash and prosciutto and garnish with ricotta salata and walnuts. Serve immediately.

    Nutritional Info: 
    Per Serving:260 calories (170 from fat), 19g total fat, 3.5g saturated fat, 25mg cholesterol, 630mg sodium, 13g carbohydrate (3g dietary fiber, 3g sugar), 11g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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