Arugula, Squash, and Salami Salad |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I was searching for an Italian salad in which to use my garden fresh arugula and came across this stunning recipe on the WS web site. You have to try it...unbelieveable! *The salsa verde can be made up to 4 hours ahead of time. Keep it covered and refrigerated until just before serving to preserve the color. You can roast the squash up to 1 hour in advance. Keep it at room temperature and toss with the salsa verde just before serving. Ingredients:
1 garlic clove, sliced |
3/4 cup firmly packed fresh flat leaf parsley |
1/4 cup firmly packed fresh mint leaves |
2 teaspoons capers, rinsed and drained |
1 teaspoon dijon mustard |
3 teaspoons red wine vinegar |
1/4 cup plus 2 tbs. olive oil |
1 lb butternut squash, halved, seeded, peeled and cut into cubes |
salt & freshly ground black pepper, to taste |
1/2 lb arugula |
1/4 lb salami, cut into thin strips |
2 tablespoons pine nuts, toasted |
Directions:
1. Preheat an oven to 500°F.
2. Make the salsa verde:.
3. In a blender, combine the garlic, parsley, mint, capers, mustard, 1 teaspoons of the vinegar and the 1/4 cup olive oil.
4. Process until smooth.
5. On a rimmed baking sheet, toss the squash with 1 Tbs. of the olive oil, season generously with salt and pepper, and spread in an even layer. Roast, shaking the pan vigorously every 5 minutes, until the squash is tender, about 15 minutes.
6. Let cool in the pan for 5 minutes.
7. Add the salsa verde and toss gently to coat evenly.
8. Assemble the salad.
9. In a large bowl, combine the arugula, salami, the remaining 1 Tbs. olive oil, 1/4 teaspoons salt and a pinch of pepper.
10. Toss to combine, then add the remaining 2 teaspoons vinegar and toss again. Arrange the salad on plates and top with the squash.
11. Sprinkle with the pine nuts and serve immediately.
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