Arugula, Squash & Salami Salad


  • 1 garlic clove, sliced
  • 3/4 cup firmly packed fresh flat-leaf parsley leaves
  • 1/4 cup firmly packed fresh mint leaves
  • 2 tsp. capers, rinsed and drained
  • 1 tsp. Dijon mustard
  • 3 tsp. red wine vinegar
  • 1/4 cup plus 2 Tbs. olive oil
  • 1 lb. butternut squash, halved, seeded, peeled and cut into cubes
  • Salt and freshly ground pepper, to taste
  • 1/2 lb. arugula
  • 1/4 lb. salami, cut into thin strips
  • 2 Tbs. pine nuts, toasted


The salsa Verde Can Be Made Up To 4 Hours Ahead Of Time. Keep It Covered And Refrigerated Until Just Before Serving To Preserve The Color. You Can Roast The Squash Up To 1 Hour In Advance. Keep It At Room Temperature And Toss With The salsa Verd

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