Spinach & Butternut Squash Salad w/ Crispy Prosciutto

Name: Spinach & Butternut Squash Salad w/ Crispy Prosciutto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 200 grams baby spinach leaves; 300 grams butternut squash; 50 grams pine nuts; 50 grams prosciutto; balsamic vinegar; olive oil; honey

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4.9

150 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Salad
Cuisine
International

Spinach & Butternut Squash Salad w/ Crispy Prosciutto

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

200 grams baby spinach leaves stems removed
300 grams butternut squash peeled and seeded
50 grams pine nuts
50 grams prosciutto
balsamic vinegar
olive oil extra virgin
honey

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Instructions

Preheat oven with 2 baking trays to 180 degrees (350 fahrenheit).
Slice pumpkin into 1/2 cm (1/4 inch) thick slices and then cut slices into bite sized pieces.
Toss pumpkin pieces in olive oil, salt and pepper and place on preheated baking tray one layer deep and bake for approx 5 mins and turn over and bake a further 5 mins.
Place thinly sliced prosciutto on a second preheated baking tray and bake in oven for 7 mins, turn over and continue baking until prosciutto is crisp.
Place approx 3tbsps of olive oil in medium mixing bowl with 2 tbsps balsamic vinegar, whisk while gradually incorporating 1 tbsp honey.
Once pumpkin and prosciutto have cooled to room temperature, place the spinach, pumpkin, pine nuts and most of the prosciutto in a large mixing bowl, toss with dressing, transfer to serving dish and garnish with the remaining crispy shards of prosciutto.