Recipe: <!-- -->Arugula Salad with Roasted Butternut Squash and Prosciutto<!-- --> | Whole Foods Mar
A showering of ricotta salata and chopped walnuts garnishes this fresh autumn salad. Serve as an appetizer or complete meal for lunch or dinner.
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Ingredients
- 4 cups (1-inch) cubes peeled and seeded butternut squash
- 5 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon plus a pinch fine sea salt
- 6 cups arugula
- 2 tablespoons lemon juice
- 1/3 pound sliced prosciutto
- 1/4 pound ricotta salata, shaved with a vegetable peeler into shards
- 1/2 cup toasted chopped walnuts
- 1/4 teaspoon plus a pinch ground black pepper
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