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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.