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Arugula Salad with Roasted Butternut Squash and Prosciutto

Serves 6 to 8
Time 40 min
A showering of ricotta salata and chopped walnuts garnishes this fresh autumn salad. Serve as an appetizer or complete meal for lunch or dinner.
Ingredients
  • 4 cups (1-inch) cubes peeled and seeded butternut squash
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon plus a pinch fine sea salt
  • 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
  • 1/4 teaspoon plus a pinch ground black pepper
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Method

Preheat the oven to 375°F. 

Toss squash with 3 tablespoons of oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the 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, remaining pinch salt and remaining pinch pepper, then arrange on plates. 

Top with squash and prosciutto, and garnish with ricotta salata and walnuts. Serve immediately.

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.
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  • 4 cups (1-inch) cubes peeled and seeded butternut squash
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon plus a pinch fine sea salt
  • 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
  • 1/4 teaspoon plus a pinch ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.