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.
Number of Servings:
Serving Size 173 grams
Total Fat 4.5g6%
Saturated Fat 1.5g8%
Trans Fat 0g
Total Carbohydrate 10g4%
Dietary Fiber 3g11%
Total Sugars 4g
Includes 0g Added Sugars0%
Vitamin D 0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.