Arugula Salad With Roasted Butternut Squash And Prosciutto

• 4 cups (1-inch) cubes peeled and seeded butternut squash
• 5 tablespoons olive oil, divided
• Salt and pepper to taste
• 6 to 8 cups arugula
• 2 tablespoons lemon juice
• 1/3 pound sliced prosciutto
• 1/4 pound ricotta salata, shaved with a vegetable peeler into shards
• 1/2 cup toasted chopped walnuts

1. Preheat oven to 375u0b0F.
2. Toss squash with 3 tablespoons of the oil, salt and pepper and transfer to a large rimmed baking sheet. Roast, tossing occasionally, until golden brown and tender, 30 to 40 minutes; set aside to let cool to room temperature.
3. Toss arugula in a large bowl with remaining 2 tablespoons oil, lemon juice, salt and pepper, then arrange on plates. Top with squash and prosciutto and garnish with ricotta salata and walnuts. Serve immediately.
4. Nutrition
5. Per serving (about 5oz/159g-wt.): 260 calories (170 from fat), 19g total fat, 3.5g saturated fat, 25mg cholesterol, 630mg sodium, 13g total carbohydrate (3g dietary fiber, 3g sugar), 11g protein

olive oil, salt, arugula, lemon juice, ricotta salata, walnuts

Taken from www.epicurious.com/recipes/member/views/arugula-salad-with-roasted-butternut-squash-and-prosciutto-50013648 (may not work)