Arugula Salad With Butternut

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
245
FAT
72%
CHOL
3%
SOD
15%

Comments

Yay. Another use for butternut squash
Andrea Cutright   •  28 Mar   •  Report
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Ingredients for 6 servings

4 cups (1-inch) cubes peeled and seeded butternut squash

5 tablespoons olive oil, divided

2 tablespoons lemon juice

1/4 pound ricotta salata, shaved with a vegetable peeler into shards

1/2 cup toasted chopped walnuts

1/3 pound sliced prosciutto

6 to 8 cups arugula

Salt and pepper to taste

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