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


  • 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



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.


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.


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.


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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