Arugula Salad with Roasted Butternut Squash and Parmesan Cheese

Ingredients

• 1 medium butternut squash, peeled, seeded and cubed
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 3 cups arugula
• 1/4 cup pine nuts
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinegar

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss the cubed butternut squash with the olive oil, oregano, salt and pepper in a bowl.
3. Spread the cubes on a baking sheet and bake for 20 minutes, stirring once during cooking time.
4. Remove from the oven and let cool for 5 minutes.
5. In a large bowl, combine the roasted butternut squash, Parmesan cheese, arugula, pine nuts, and cranberries.
6. In a small bowl, whisk together the balsamic vinegar and 2 tablespoons of olive oil.
7. Drizzle the vinegar mixture over the salad and toss to combine.
8. Serve the salad as a side dish or as a main course.

Interesting Facts

• Butternut squash is a type of winter squash and is high in fiber, vitamins, and minerals.
• Arugula is also known as rocket and has a mild, peppery taste.
• Parmesan cheese is a type of hard cheese that is made from cow's milk.
• Balsamic vinegar is a type of vinegar that is made from grape must and aged in wooden barrels.