winter squash + prosciutto salad

winter squash + prosciutto salad, quinoa,

Cooler weather calls for hearty salads and this winter squash + prosciutto salad makes a satisfying meal for lunch or dinner. I love Delicata squash! The skin is soft enough to leave on and the scalloped edge adds visual interest to a dish. The accompanying dressing goes well with many salad combinations.

fall squash + prosciutto salad

Print Recipe
Serves: 4 Cooking Time: 45 minutes

Ingredients

  • 1/3 cup quinoa, rinse in a fine sieve
  • 1 cup water or vegetable broth
  • ½ teaspoon salt
  • 5 ounces spinach, rinsed and patted dry
  • 4 slices prosciutto, torn into bite size pieces
  • 1 small Delicata squash
  • 1 (14.5 ounce) can of white kidney beans
  • ¼ cup roasted pumpkin seeds
  • ¼ cup shaved Parmesan cheese
  • Dressing
  • 2 tablespoons lemon juice
  • ¼ cup cider vinegar
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 clove minced garlic
  • ½ teaspoon salt
  • ½ teaspoon fresh ground pepper

Instructions

1

In medium sauce pan bring 1 cup of water to boil. Add rinsed quinoa and salt. Cover pan and lower heat to simmer for 15 minutes. Remove from heat and let cool 15 minutes.

2

Preheat oven to 400°. Rinse the skin of squash and cut lengthwise. Remove seeds and thinly slice. Lay on baking sheet along with torn prosciutto. Drizzle with olive oil and a sprinkle of salt. Cook for 10 minutes until soft and let cool.

3

Meanwhile, put spinach in a salad bowl. Rinse and drain the kidney beans and add to the spinach. Toss in cooled quinoa, squash and prosciutto.

4

Prepare the salad dressing by whisking all ingredients together. Lightly coat salad ingredients. Garnish with 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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