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