Arugula Salad With Roasted Butternut Squash And Prosciutto


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


A Showering Of Ricotta Salata And Chopped Walnuts Garnishes This Fresh Autumn Salad. Serve As An Appetizer Or Complete Meal For Lunch Or Dinner.

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