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Princess and The Bear

Arugula Salad with Oven Roasted Butternut Squash

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
  1. Peel, cut in half and remove seeds from squash.  Chop into 2 inch pieces. 

  2. Toss with 4 T olive oil, sea salt and cinnamon. 

  3. 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. 

  4. Toss the arugula thoroughly with the other 2 T olive oil.  Then add the balsamic and toss. 

  5. Add the squash on top.  Then break the walnut halves over the top.  Enjoy!