Arugula, Squash & Salami Salad

From our new wonderful cookbook: Williams-Sonoma - Food Mast Fast: Salads

Ingredients:
Garlic, 1 clove sliced
Fresh flat-leaf (Italian) parsley leaves, 3/4 cup firmly packed
Fresh mint leaves, 1/4 cup firmly packed
Capers, 2 teaspoons, rinsed and drained
Dijon Mustard, 1 teaspoon
Red Wine Vinegar, 3 teaspoons
Olive Oil, 1/4 cup, plus 2 tablespoons
Butternut Squash, 1lb, halved, seeded, peeled, and cut into cubes
Salt and freshly ground pepper
Arugula, 1/2 pound (I used spinach)
Salami, 1/4 lb, cut into thin strips
Pine nuts, 2 tablespoons, toasted

Directions:
1. Make the salsa verde. In a blender, combine the garlic, parsley, mint, capers, Dijon mustard, 1 teaspoon of the vinegar, and the 1/4 cup oil. Process until smooth.

2. Roast the squash. Preheat the oven to 500 degrees. On a rimmed baking sheet, toss the squash with 1 tablespoon of the 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. Let cool in the pan for 5 minutes. Add the salsa verde and toss gently to coat evenly.

3. Assemble the salad. In a large bowl, combine the arugula, salami, remaining 1 tablespoon oil, 1/4 teaspoon salt, and a pinch of pepper. Toss to combine, add the remaining 2 teaspoons vinegar, and toss again. Arrange on plates and top with the squash. Sprinkle with the pine nuts and serve.