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Arugula Butternut Salad

This peppery arugula salad gets a hint of sweetness from roasted Butternut squash and rich umami from shaved Parmesan cheese.


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


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.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.