Rosted Squash and Wild Arugula Salad

This is a great fall salad before main course for diner or just perfect for a quick lunch. I know that most people try to avoid cooking with squash because it is a hassle to peel and then they don't know what do it with it....But all veggies in squash family are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E , Vitamin A, Vitamin C, Potassium and Manganese..Believe me this recipe will change that perspective for sure!

Preheat your over to 350 degrees.

Cut the squash in half. (If you just have to skip this step buy it piled in your grocery store) Toss with extra virgin olive oil, seat salt, freshly grounded black pepper. Transfer onto non stick baking tray and place in the oven middle rack for 40 minutes. Check occasionally to make sure it is browned. During roasting process the flavor of squash intensifies and concentrates. Once ready set aside pill it and cool completely.

When you are ready to assemble the salad take a large salad bowl place a pack of wild arugula or mizuna leaves ( it can be any peppery flavour green to create a flavour contrast) and toss with extra virgin olive oil and fresh lemon juice or rice vinegar.

I also tried it with light vinaigrette. Then add squash pieces to the mixture and toasted walnuts. To top this goodness off use either cubed Ricotta Salata (Italian cheese) or shavings of Parmigiano Reggiano.

I have done it with both it is just excellent!

Enjoy and Happy Eating!