SQUASH ARUGULA SALAD---with beans, cheese and dressing.
MAKES 4 SERVINGS OR HALF RECIPE FOR 2 SERVINGS.
1 1/2 pounds butternut squash, cut into cubes
5 tbs olive oil
1/4 tsp cayenne pepper
2 tbs balsamic vinegar
1 tbs Dijon mustard
1 tbs brown sugar
5 oz bag arugula
1 cup cannellini beans
1/3 cup shaved Parmesan cheese
Heat oven to 450 degrees. On a baking sheet, drizzle squash with 1 tbs oil, sprinkle with cayenne. Season with salt and pepper, toss. Roast until squash is tender and edges begin to brown 30 min. Cool. *In a bowl, whisk vinegar, mustard and brown sugar with remaining oil, season. In a bowl, toss squash, arugula and beans with dressing. Divide salad among 4 plates, top with cheese, season. SERVE & ENJOY...
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