Butternut Squash salad with crispy prosciutto

Crisp fall salads that can transition into winter? YES please.

I love a warm/cold salad and this happens to feature both. I roasted butternut squash and paired it with some of my favorite winter flavors for a light but bold crunch. Plus, find me a person who complains at the sight of crispy prosciutto!! Paired with a maple vinaigrette, this salad is quick, easy and perfect as a side or main dish. Enjoy.


  • 2 cups arugula
  • 1 cup butternut squash, cubed
  • good maple syrup
  • parm cheese block
  • 5 slices of good prosciutto
  • caramelized walnuts or pecans
  • 1 granny smith apple thinly sliced
  • pepitas or pumpkin seeds
  • cinnamon


  • Juice of 1 lemon
  • 1 tsp olive oil
  • 1/2 tsp maple syrup
  • salt and pepper to taste


Preheat oven to 450 and on a sheet pan, coat butternut squash pieces in maple syrup, olive oil, cinnamon. Roast until tender and caramelized, about 20 minutes. Remove from oven and set aside. In a pan on high heat, place a touch of olive oil and prosciutto slices down, cooking until crisp. Place on a paper towel. Assemble arugula, shaved parm from the block, sliced apples, caramelized walnuts, pepitas. Drizzle with dressing and serve immediately.


By |2017-11-14T01:24:48+00:00November 12th, 2017|Uncategorized|Comments Off on Butternut Squash salad with crispy prosciutto