Arugula Roquefort And Roasted Squash Salad Recipes

ROASTED SQUASH SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
• Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
• Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
• In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
• To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.

ARUGULA, ROQUEFORT, AND ROASTED-SQUASH SALAD

Steps:

• Preheat oven to 350°F.
• Cut squash into 2-inch-long pieces, about 1/4 inch thick. Rinse squash seeds and pat dry. Toss together seeds, brown sugar, salt, cayenne, and 1 tablespoon butter. Toast seeds in 1 layer in a nonstick shallow baking pan in middle of oven until golden, about 10 minutes, then cool. Toss squash with remaining tablespoon butter and salt and pepper to taste in baking pan and roast squash, covered with foil, until just tender, about 20 minutes.
• Whisk together oil, lemon juice, and salt and pepper to taste in a large bowl. Crumble cheese into bowl, then add arugula. Gently toss in warm squash and sprinkle with toasted seeds.

ARUGULA SALAD WITH ROASTED BUTTERNUT SQUASH AND PARMESAN CHEESE

Steps:

• 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.