Arugula, Squash, And Salami Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.