The shy sun makes you want to put even more colors on your plate so I propose today, an arugula butternut salad. It’s easy to do, it gives a little originality to his salad and then it’s good!
Arugula butternut salad : the recipe
1/2 butternut squash
1 raw beetroot (or cooked if you do not like raw)
Some green olives
The day before, I peel and grate my raw beetroot. I macerate it in a little apple cider vinegar. If you prefer cooked beetroot, prepare it on the spot.
Wash the butternut squash and cut thin slices (about 2/3 millimeters thick), put them on a baking sheet previously covered with parchment paper. Oil them a little (I use a spray to avoid putting too much) using a brush. Salt and sprinkle cumin. Bake in a preheated oven at 200° for about ten minutes. Squash slices should be golden and crispy.
Meanwhile, prepare the arugula and radishes. They must be well washed.
In two bowls, place the arugula, radishes, beetroot and mix everything together. Add a touch of balsamic cream. Then the olives and the butternut slices. Finish with the Parmesan.
Sprinkle with basil.