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
- 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.