Arugula Salad With Roasted Butternut Squash And Parmesan Cheese - cooking recipe

Ingredients

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

Preparation

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