Name: Arugula salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 1⁄4 Tbsp Coconut oil; 1⁄4 piece Zucchini; 1 1⁄2 Tbsp Olive oil (extra vierge); 1 Tbsp Balsamic vinegar; 25 g Arugula; 1⁄4 piece Butternut Squash; 15 g Parma Ham

Pork

Marinka Bil

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Dunschiller

Lunch

Dinner

Side dish

Appetizer

Paleo

Sirtfood

Arugula salad

Preheat the oven to 390°F and line a baking sheet with baking paper.

Cut the zucchini into long slices. Remove the peel from the butternut squash with a peeler, remove the seeds and cut the flesh into pieces.

Brush the zucchini and pumpkin with coconut oil and spread the vegetables on the baking sheet, roasting for 20 minutes.

Cover, while the roasted vegetables cool down a bit, the baking sheet with baking paper. Divide the Parma ham over the baking sheet. Roast the ham until crispy in 5 to 6 minutes at 390°F.

Mix arugula with roasted vegetables and Parma ham in a bowl and drizzle with olive oil and balsamic vinegar.

Arugula salad

Arugula salad

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