Arugula, Squash & Salami Salad

Name: Arugula, Squash & Salami Salad
Yield: Makes 4 Servings
Ingredients: Salt and freshly ground pepper; Fresh mint leaves, ¼ cup ¼ oz/7 g) firmly packed; Capers, 2 teaspoons, rinsed and drained; Garlic, 1 clove, sliced; Arugula (rocket), ½ lb (250 g); Olive oil, ¼ cup (2 fl oz/60 ml), plus 2 tablespoons; Fresh flat-leaf (Italian) parsley leaves, ¾ cup ¾ oz/20 g) firmly packed; Red wine vinegar, 3 teaspoons; Dijon mustard, 1 teaspoon; Butternut squash, 1 lb (500 g), halved, seeded, peeled, and cut into cubes; Salami, ¼ lb (125 g), cut into thin strips; Pine nuts, 2 tablespoons, toasted

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Garlic, 1 clove, sliced
Fresh flat-leaf (Italian) parsley leaves, ¾ cup ¾

Dinner
Gluten-free

Method

Make the salsa verde

In a blender or food processor, combine the garlic, parsley, mint, capers, mustard, ¼ cup oil, and 1 teaspoon of the vinegar. Process until