Spinach & Butternut Squash Salad w/ Crispy Prosciutto
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Salad
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Cuisine
International
Spinach & Butternut Squash Salad w/ Crispy Prosciutto
Description
Spinach & Butternut Squash Salad w/ Crispy Prosciutto combines roasted butternut squash and crispy prosciutto with fresh baby spinach and pine nuts. The squash is cut into bite-sized pieces, lightly tossed with olive oil, salt, and pepper, then roasted until tender but still holding its shape. Meanwhile, thin slices of prosciutto are baked until crispy. A dressing of olive oil, balsamic vinegar, and honey is whisked to balance sweetness and acidity, then tossed with the salad ingredients.
The salad offers a medley of textures: the soft butternut squash, crisp prosciutto shards, tender spinach leaves, and crunchy pine nuts. The flavor profile balances natural sweetness from the squash and honey with salty, savory notes from the prosciutto and a slight tang from the vinaigrette. This salad serves well as a light meal or side dish, especially when you want something refreshing but satisfying.
Assembling the salad once all components have cooled to room temperature helps maintain the crispness of the prosciutto and the freshness of the spinach. The remaining crispy shards garnish the top, adding visual appeal and textural contrast. This salad does not require additional toppings and is best served fresh to enjoy the crisp and tender components.
Ingredients
- 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
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.
Notes
User Reviews
Overall Rating
4.9
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