Imagine a salad that transforms ordinary ingredients into an extraordinary culinary masterpiece! This Crispy Prosciutto Fig Butternut Squash Salad is not just a dish—it's a flavor explosion that will tantalize your taste buds and elevate your dining experience. With its perfect balance of sweet, savory, and crispy elements, this Italian-inspired creation promises to turn even the most skeptical salad eaters into true believers. Get ready to embark on a gastronomic journey that will redefine your perception of what a salad can be!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 small butternut squash, peeled and cubed
- 4 slices prosciutto
- 1 cup fresh figs, halved
- 4 cups arugula
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the butternut squash and achieving a crispy texture for the prosciutto.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cube the flesh into bite-sized pieces.
- On a baking sheet, spread the cubed butternut squash in a single layer. Drizzle 1 tablespoon of olive oil over the squash, and season with salt and pepper to taste. Toss the squash to ensure it is evenly coated with oil and seasoning.
- Place the baking sheet in the preheated oven and roast the butternut squash for about 20-25 minutes, or until it is tender and lightly caramelized. Stir the squash halfway through the cooking time for even roasting.
- While the squash is roasting, prepare the prosciutto. Lay the slices of prosciutto on another baking sheet lined with parchment paper. Bake in the oven for about 10-15 minutes, or until the prosciutto is crispy. Keep an eye on it to prevent burning.
- Once the prosciutto is crispy, remove it from the oven and let it cool on the baking sheet. It will continue to crisp up as it cools.
- While the squash and prosciutto are cooking, prepare the figs. Rinse the fresh figs under cold water, then pat them dry with a paper towel. Cut each fig in half and set aside.
- After the butternut squash is done roasting, remove it from the oven and let it cool for a few minutes. In a large mixing bowl, combine the arugula, roasted butternut squash, halved figs, and toasted walnuts.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil with a pinch of salt and pepper to create a simple dressing. Drizzle this dressing over the salad mixture and toss gently to combine.
- To serve, plate the salad mixture on individual plates or a large serving platter. Crumble the crispy prosciutto over the top of the salad for added flavor and texture.
- Enjoy your Crispy Prosciutto Fig Butternut Squash Salad as a delightful appetizer or a light main course!
Tips
- Choose a fresh, firm butternut squash for the best roasting results. The squash should feel heavy for its size and have a deep, matte color.
- For maximum crispiness, ensure your prosciutto slices are spread out evenly on the baking sheet and not overlapping.
- Toast your walnuts in a dry skillet for 3-4 minutes before adding them to the salad to enhance their nutty flavor.
- Use ripe but firm fresh figs to maintain their shape and provide a burst of natural sweetness.
- Let the roasted butternut squash cool slightly before adding to the salad to prevent wilting the arugula.
- For an extra flavor boost, consider adding a drizzle of balsamic glaze or a sprinkle of fresh thyme leaves.
- Serve immediately after assembling to maintain the crispy texture of the prosciutto and the freshness of the ingredients.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 10g
Fat: 15g
Saturated Fat: g
Cholesterol: 15mg
