Hearty Roasted Butternut Squash and Kale Salad

Easy and Healthy 

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Green Curved Line

Roasted butternut squash and kale are tossed with dried cranberries, crispy prosciutto, shaved Parmesan and lemon vinaigrette in this hearty fall salad.

Green Curved Line
Green Curved Line

butternut squash

chives

extra virgin olive oil

prosciutto

kale

Ingredients

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Green Curved Line
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Toss the cubed squash with one tablespoon chives and two tablespoons olive oil and season with salt and pepper.

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Roast squash for 20-25 minutes, or until softened and slightly browned. Remove and let stand at room temperature.

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Reduce oven temperature to 350 degrees and lay prosciutto slices on a parchment lined sheet tray, do not overlap.

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Roast until prosciutto begins to crisp, being careful not to burn, about 15 minutes.

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Remove and let cool, then crumble into pieces and set aside.

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