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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Arugula, Squash & Salami Salad Recipe

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This recipe for Arugula, Squash & Salami Salad is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 garlic clove, sliced
3/4 cup firmly packed fresh flat-leaf parsley leaves
1/4 cup firmly packed fresh mint leaves
2 tsp. capers, rinsed and drained
1 tsp. Dijon mustard
3 tsp. red wine vinegar
1/4 cup plus 2 Tbs. olive oil
1 lb. butternut squash, seeded, peeled and cut into cubes
Sea salt and freshly ground pepper, to taste
1/2 lb. arugula
1/4 lb. salami, cut into thin strips
2 Tbs. pine nuts, toasted
Directions:
Directions:
Make the Salsa Verde dressing:
In a blender, combine the garlic, parsley, mint, capers, mustard, 1 tsp. of the vinegar and the 1/4 cup olive oil. Process until smooth.

Roast the squash:
Preheat oven to 500º
On a rimmed baking sheet, todd the squash with 1 Tbs. of 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. Let cool in the pan for 5 minutes. Add the salsa verde and toss gently to coat evenly.

Assemble the salad:
In a large bowl, combine the arugula, salami, the remaining 1 Tbs. of olive oil, 1/4 tsp. salt and a pinch of pepper. Toss to combine, then add the remaining 2 tsb. of vinegar and toss again. Arrange the salad on plates and top with the squash. Sprinkle with the pine nuts and serve immediately. Serves 4.
Personal Notes:
Personal Notes:
I like to add freshly grated Parmesan, pecorino or any hard cheese to top off this recipe. I serve this salad with warm crusty bread.

 

 

 

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