Arugula Salad with Roasted Butternut Squash and Prosciutto
Alaina Pirie
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 olive oil, divided
- Salt and pepper to taste
- 6 to 8 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
directions
- 1
Preheat oven to 375°F.
- 2
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.
- 3
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.
- 4
Nutrition
- 5
Per serving (about 5oz/159g-wt.): 260 calories (170 from fat), 19g total fat, 3.5g saturated fat, 25mg cholesterol, 630mg sodium, 13g total carbohydrate (3g dietary fiber, 3g sugar), 11g protein
Source: Epicurious
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