Salads are often not associated with the colder months of autumn and winter. This salad however is ideal for the colder months.
The soft baby spinach leaves are a great alternative to the crispy summer lettuces, the oven roasted butternut squash is a nice slice of country warmth, and the crispy, slightly salty prosciutto makes a nice wake up call to the hibernating taste buds.
Enjoy!
Spinach & Butternut Squash Salad w/ Crispy Prosciutto
Servings 4 servings
Ingredients
- 200 grams baby spinach leaves stems removed
- 300 grams butternut squash peeled and seeded
- 50 grams pine nuts
- 50 grams prosciutto
- balsamic vinegar
- olive oil extra virgin
- honey
Instructions
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Preheat oven with 2 baking trays to 180 degrees (350 fahrenheit).
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Slice pumpkin into 1/2 cm (1/4 inch) thick slices and then cut slices into bite sized pieces.
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Toss pumpkin pieces in olive oil, salt and pepper and place on preheated baking tray one layer deep and bake for approx 5 mins and turn over and bake a further 5 mins.
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Place thinly sliced prosciutto on a second preheated baking tray and bake in oven for 7 mins, turn over and continue baking until prosciutto is crisp.
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Place approx 3tbsps of olive oil in medium mixing bowl with 2 tbsps balsamic vinegar, whisk while gradually incorporating 1 tbsp honey.
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Once pumpkin and prosciutto have cooled to room temperature, place the spinach, pumpkin, pine nuts and most of the prosciutto in a large mixing bowl, toss with dressing, transfer to serving dish and garnish with the remaining crispy shards of prosciutto.
Notes
The post Spinach & Butternut Squash Salad w/ Crispy Prosciutto appeared first on Chef's Pencil.
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