Delicious Roasted Butternut Squash and Kale Salad

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

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Ingredients

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Toss the cubed squash with one tablespoon of chives and two tablespoons of 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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While squash is roasting, wash kale thoroughly and pat dry.

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