winter squash, spinach and prosciutto salad

winter squash, spinach and prociutto salad arranged in two white bowls with forks in place.

I love delicata squash. The skin is soft enough to eat and the scalloped edge shapes add visual interest to a dish. I serve this hearty salad for lunch or dinner, and it is probably one of my most often requested recipes. The accompanying honey-lemon dressing I would consider to be my classic salad dressing because it is so balanced and versatile that it elevates the flavors in just about every salad I make without stealing the show. This salad was inspired by one served at the Volunteer Park Cafe in Seattle.

fall squash + prosciutto salad

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 1 small delicata squash
  • 4 slices prosciutto, torn into bite-size pieces
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 1 cup water or vegetable broth
  • ½ cup quinoa
  • 5 ounces spinach (1 average bag), rinsed and patted dry
  • 1 (15-ounce) can cannelli beans
  • Honey-lemon dressing:
  • 2 tablespoons fresh lemon juice
  • ¼ cup cider vinegar
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup roasted pumpkin seeds
  • ¼ cup shaved Parmesan cheese

Instructions

1

Heat the oven to 400°F.

2

Rinse the squash, and cut it in half lengthwise. Remove the seeds and slice crosswise to make thin (¼-inch) half circles. Lay on the baking sheet along with the torn prosciutto. Drizzle with the olive oil and a sprinkle of salt. Bake for 10 to 15 minutes, or until the squash is soft and the prosciutto is crispy. Let cool.

3

In a medium saucepan, bring the water to a boil. Rinse the quinoa in a fine sieve, and add it to the water along with a pinch of salt. Simmer until the quinoa has absorbed the water (about 10 minutes). Remove from the heat, cover, and let steam for 5 minutes.

4

Meanwhile, put the spinach in a large salad bowl. Rinse and drain the cannelli beans, then add them to the spinach. Add the cooled quinoa, squash, and prosciutto.

5

Prepare the salad dressing by whisking all the ingredients together. Drizzle the dressing over the salad ingredients and toss to lightly coat.

6

Garnish with the pumpkin seeds and Parmesan cheese.

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1 Comment

  • Reply
    Leslie Lillibridge
    January 3, 2017 at 12:02 am

    Looks delish! Can’t wait to try it!

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