Butternut Squash Salad with Walnuts, Prosciutto and Blue Cheese

Butternut Squash Salad with Walnuts, Prosciutto and Blue Cheese
Ingredients :
3 cups butternut squash, cubed
3 Tbsp First Taste fresh Olive Oil
Kosher salt
course ground pepper
6 cups spring mix, baby arugula
3 oz prosciutto, diced
2 oz blue cheese, crumbled
3/4 cup walnuts
2 Tbsp First Taste Roasted French Walnut Oil
3 Tbsp First Taste Espresso Balsamic Vinegar
Directions:
Preheat oven to 425 degrees F. Toss squash with 2 Tbsp olive oil and season with salt and pepper. Roast 20 minumtes, until tender.
In a large bowl, toss spring mix, arugula, prosciutto, wanluts, blue cheese, and squash.
In a microwave safe bowl, mix remaining olive oil, walnut oil, vinegar, salt and pepper. Microwave until hot, about 1 minute. Pour over salad, toss and serve.
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