5 from 1 vote
Roasted Butternut Squash and Kale Salad
Roasted Butternut Squash and Kale Salad
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Roasted butternut squash and kale are tossed with dried cranberries, crispy prosciutto, shaved Parmesan and lemon vinaigrette in this hearty fall salad.
Course: Salad
Cuisine: American
Servings: 6 servings
Ingredients
  • 1 medium butternut squash peeled, seeds scraped out and cubed
  • 3 Tbsp chives minced
  • 2 Tbsp extra virgin olive oil
  • 1/8 pound prosciutto
  • 2 bunches Lacinato Tuscan kale
  • 1/3 cup dried cranberries
  • Wedge of Parmesan cheese for shaving
  • Kosher or sea salt and freshly ground black pepper

  • Lemon Vinaigrette
  • 2 tsp honey
  • 1 tsp dijon mustard
  • 1 1/2 tbsp cider vinegar
  • 1 lemon zested and juiced
  • 3/4 cup extra virgin olive oil
  • Salt and pepper
Instructions
  1. Preheat the oven to 400 degrees and line a sheet pan with nonstick foil or parchment paper.
  2. Toss the cubed squash with one tablespoon chives and and two tablespoons olive oil and season with salt and pepper.
  3. Roast squash for 20-25 minutes, or until softened and slightly browned. Remove and let stand at room temperature.
  4. Reduce oven temperature to 350 degrees and lay prosciutto slices on a parchment lined sheet tray, do not overlap.
  5. Roast until prosciutto begins to crisp, being careful not to burn, about 15 minutes.
  6. Remove and let cool, then crumble into pieces and set aside.
  7. While squash is roasting, wash kale thoroughly and pat dry.
  8. Remove the stems from the center of the kale leaves. I fold the leaf in half and slice the stem away from the side.
  9. Stack three or four leaves at a time, roll from stem to tip and slice into ribbons and place in a large bowl.
  10. For the vinaigrette, combine the honey, mustard, vinegar, lemon juice and zest in a mini food processor or in a small bowl. If using the food processor, blend well, then add the olive oil and blend until emulsified. Otherwise whisk ingredients together, then add the oil in a steady stream while continuously whisking to emulsify. Season with salt and pepper.
  11. Toss the kale well with enough vinaigrette to coat, a sprinkling of salt and let stand for at least 30 minutes or longer. Reserve the remaining vinaigrette.
  12. To serve, toss kale, squash, chives and cranberries. Top with shaved Parmesan (use a vegetable peeler to shave the wedge of cheese) and crispy prosciutto. Add more dressing if desired.