Food & Photo
Sautéed butternut squash, peppery greens, toasted walnuts, and creamy goat cheese make for a perfectly satisfying salad!
- 1 lb cubed, peeled butternut squash
- 2 tbsp oil
- 1/4 tsp salt
- 8 c arugula, about 8 oz.
- 1/2 c sliced red onions
- 1/2 c diced red peppers
- 1/2 c toasted walnuts
- 1/2 c goat cheese
- 1/2 c bottled balsamic salad dressing
In microwave-safe bowl, combine squash with 1/4 cup water. Cover with plastic wrap; microwave in 5-min. intervals, stirring, until tender, about 10 min. Drain; pat dry with paper towels.
In large nonstick skillet, heat oil over medium heat. Add squash; cook, stirring occasionally, until lightly browned, about 4 min. Remove from heat; stir in salt. Cool.
In bowl, toss arugula with onion, peppers, and walnuts; gently toss in squash. Divide among individual serving plates; dividing equally, sprinkle with cheese. Serve with dressing.