Arugula, Squash, and Salami Salad

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: 50 mins
• 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.