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Arugula, Squash, and Salami Salad

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“I was searching for an Italian salad in which to use my garden fresh arugula and came across this stunning recipe on the WS web site. You have to try it...unbelieveable! *The salsa verde can be made up to 4 hours ahead of time. Keep it covered and refrigerated until just before serving to preserve the color. You can roast the squash up to 1 hour in advance. Keep it at room temperature and toss with the salsa verde just before serving.”

Ingredients Nutrition


  1. Preheat an oven to 500°F.
  2. Make the salsa verde:.
  3. In a blender, combine the garlic, parsley, mint, capers, mustard, 1 teaspoons of the vinegar and the 1/4 cup olive oil.
  4. Process until smooth.
  5. On a rimmed baking sheet, toss the squash with 1 Tbs. of the olive oil, season generously with salt and pepper, and spread in an even layer. Roast, shaking the pan vigorously every 5 minutes, until the squash is tender, about 15 minutes.
  6. Let cool in the pan for 5 minutes.
  7. Add the salsa verde and toss gently to coat evenly.
  8. Assemble the salad.
  9. In a large bowl, combine the arugula, salami, the remaining 1 Tbs. olive oil, 1/4 teaspoons salt and a pinch of pepper.
  10. Toss to combine, then add the remaining 2 teaspoons vinegar and toss again. Arrange the salad on plates and top with the squash.
  11. Sprinkle with the pine nuts and serve immediately.

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