Arugula Salad with Oven Roasted Butternut Squash
Recipe Date:
October 13, 2020
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 Butternut Squash
- 6 tbsps olive oil
- 2 tsps sea salt
- 1 tsp ground cinnamon
- 4 cups arugula
- 2 tsps balsamic vinegar
- 1 1/2 cups walnuts
Directions
-
Peel, cut in half and remove seeds from squash. Chop into 2 inch pieces.
-
Toss with 4 T olive oil, sea salt and cinnamon.
-
Bake at 300° for 40 minutes and then test to make sure the cubes are easily pierced with a fork. Bake 10 more minutes if necessary. Cool the squash.
-
Toss the arugula thoroughly with the other 2 T olive oil. Then add the balsamic and toss.
-
Add the squash on top. Then break the walnut halves over the top. Enjoy!
