Arugula Salad With Roasted Butternut Squash And Parmesan Cheese

• 2 cups peeled and thinly sliced butternut squash
• 4 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• salt and ground black pepper to taste
• 1 bunch arugula
• 3/4 cup freshly shaved Parmesan cheese

1. Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
2. Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
3. Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
4. Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

butternut squash, olive oil, balsamic vinegar, salt, arugula, freshly shaved parmesan cheese

Taken from www.allrecipes.com/recipe/268360/arugula-salad-with-roasted-butternut-squash-and-parmesan-cheese/ (may not work)