Arugula, Squash, and Salami Salad

Submitted by Penny Stettinius

"I was searching for an Italian salad in which to use my garden fresh arugula and came across this stunning recipe on the WS web site. You have to try it...unbelieveable! *The salsa verde can be made up to 4 hours ahead of time. Keep it covered and refrigerated until just before serving to preserve the color. You can roast the squash up to 1 hour in advance. Keep it at room temperature and toss with the salsa verde just before serving."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 garlic clove, sliced
• 3⁄4 cup firmly packed fresh flat leaf parsley
• 1⁄4 cup firmly packed fresh mint leaves
• 2 teaspoons capers, rinsed and drained
• 1 teaspoon Dijon mustard
• 3 teaspoons red wine vinegar
• 1⁄4 cup plus 2 tbs. olive oil
• 1 lb butternut squash, halved, seeded, peeled and cut into cubes
• salt & freshly ground black pepper, to taste
• 1⁄2 lb arugula
• 1⁄4 lb salami, cut into thin strips
• 2 tablespoons pine nuts, toasted

directions

1. Preheat an oven to 500°F.
2. Make the salsa verde:.
3. In a blender, combine the garlic, parsley, mint, capers, mustard, 1 teaspoons of the vinegar and the 1/4 cup olive oil.
4. Process until smooth.
5. On a rimmed baking sheet, toss the squash with 1 Tbs. of the 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.
6. Let cool in the pan for 5 minutes.
7. Add the salsa verde and toss gently to coat evenly.
8. Assemble the salad.
9. In a large bowl, combine the arugula, salami, the remaining 1 Tbs. olive oil, 1/4 teaspoons salt and a pinch of pepper.
10. Toss to combine, then add the remaining 2 teaspoons vinegar and toss again. Arrange the salad on plates and top with the squash.
11. Sprinkle with the pine nuts and serve immediately.