You are here
Arugula Butternut Salad
This peppery arugula salad gets a hint of sweetness from roasted Butternut squash and rich umami from shaved Parmesan cheese.
Ingredients:
1 1/2 cups Butternut squash, cut into small cubes
2 tsp. olive oil
12 oz. Ready-Set-Serve Wild Arugula
4 oz. Markon First Crop Arugula
1/4 cup Parmesan cheese, shaved
Salt and pepper, to taste
Instructions:
Preheat oven to 400 degrees F.
Toss Butternut squash cubes with oil; season with salt and pepper. Roast in oven until browned, approximately 25 minutes.
Arrange Markon First Crop Arugula on four plates; top with equal portions of Ready-Set-Serve Wild Arugula and Butternut squash cubes. Garnish all with Parmesan shavings and serve with house-made dressing.
Meal Type:
Fall
Spring
Summer
Winter
Entrees
Gluten Free
Salads
Vegetarian