Squash salad with pistachios

Serves : 4

Preparation time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 1 small squash, about 1 to 1.5 kg, cut into segments
• 150 ml (10 tablespoons) olive oil
• 250 ml (1 cup) ricotta cheese
• 1 clove garlic, minced
• 90 ml (6 tbsp) parsley leaves, chopped
• 60 ml (4 tbsp.) balsamic vinegar
• 1 red onion, thinly sliced
• 500 ml (2 cups) arugula
• 125 ml (1/2 cup) roasted pistachios
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine the squash, a little olive oil, salt and pepper.
3. On a baking sheet lined with a silicone mat, spread the squash and bake for 30 minutes.
4. Allow to cool.
5. In a bowl, combine ricotta, garlic, parsley, salt and pepper. Check seasoning.
6. In another bowl, combine remaining oil, balsamic vinegar, salt, pepper, red onion and arugula. Check seasoning.
7. Divide the prepared ricotta, squash segments, arugula and pistachios between the plates.