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Ingredients

• 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

Description

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

Williams-Sonoma

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