Chef Nick's Arugula Roasted Butternut Squash Salad - WSMV News 4

Chef Nick's Arugula Roasted Butternut Squash Salad

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Arugula Roasted Butternut Squash Salad

serves 4-6

Apple Dijon Vinaigrette

¼ cup apple cider

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 finely chopped small shallot

salt and pepper to taste


16 ounces baby arugula

1 small butternut squash

1/3 cup olive oil

½ cup toasted or candied pecans

1/3 cup shaved parmesan cheese

Preheat oven to 425 degrees. Peel and seed squash. Cut into small bite sized cubes. Toss in olive oil, salt and pepper. Roast in oven for 15 minutes till tender and starting to brown on edges. Let cool to room temperature. Whisk together ingredients for vinaigrette. Toss with arugula and squash. Top with pecans and shaved parmesan. See how easy that was. Enjoy!  

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