winter squash, spinach and prosciutto salad

Name: fall squash + prosciutto salad
Cook time: 45 min
Yield: 4
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

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.

Print Recipe

fall squash + prosciutto salad

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

Heat the oven to 400°F.

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.

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.

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.

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

Garnish with the pumpkin seeds and Parmesan cheese.

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