Discover a delightful blend of flavors in our Barbecued Pumpkin and Prosciutto Salad. This unique and savory dish combines the sweetness of roasted pumpkin with the earthy bite of arugula and the saltiness of prosciutto, creating a salad that is perfect for any occasion.
- Choose a firm, sweet pumpkin variety like butternut or kabocha for the best texture and flavor.
- Ensure the pumpkin is evenly cut into bite-size pieces for uniform cooking.
- Grill the pumpkin and onions until they have nice char marks for added smoky flavor.
- If you don't have a barbecue, you can roast the pumpkin and onions in the oven at 400°F (200°C) for about 25-30 minutes, turning halfway through.
- Toss the arugula just before serving to keep it crisp and fresh.
- For an extra burst of flavor, try adding a handful of toasted pine nuts or walnuts to the salad.
- Drizzle some balsamic reduction on top for a touch of sweetness.
This Barbecued Pumpkin and Prosciutto Salad is a harmonious mix of flavors and textures that will impress your guests. The combination of smoky roasted pumpkin, tangy dressing, and crispy prosciutto is sure to become a favorite in your recipe collection. Enjoy this salad as a starter or a light main course for a satisfying and elegant meal.
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