Barbecued pumpkin and prosciutto salad
This Barbecued Pumpkin and Prosciutto Salad features sweet grilled pumpkin and caramelized onions paired with peppery arugula and salty prosciutto. Drizzled with a simple olive oil and vinegar dressing, it's a delicious and nutritious addition to any meal.
Cook time 10 min
Prep time 15 min
Ingredients:
8 cups pumpkin2 red onions
1 short spray cooking spray oil
2 tbsp olive oil
1 tbsp vinegar
5 cups arugula
3 slices prosciutto
1.50 cups grated parmesan cheese
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.
Instructions:
- Peel the pumpkin and cut it into medium-sized cubes.
- Peel and thinly slice the red onions.
- Preheat your barbecue grill to medium-high heat.
- Lightly coat the pumpkin cubes and onion slices with a short spray of cooking spray oil.
- Place the pumpkin and onions on the grill. Cook for about 10-15 minutes, turning occasionally until the pumpkin is tender and has nice grill marks, and the onions are caramelized and slightly charred.
- In a small bowl, whisk together the olive oil and vinegar until well combined. Season with salt and pepper to taste.
- In a large salad bowl, add the arugula.
- Top with the grilled pumpkin and onions.
- Add the torn pieces of prosciutto.
- Drizzle the dressing evenly over the salad.
- Sprinkle the grated parmesan cheese on top.
- Toss the salad lightly to combine the ingredients and coat them with the dressing.
- Serve immediately while the pumpkin and onions are still slightly warm.
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.
Barbecued pumpkin and prosciutto salad FAQ:
Barbecue the pumpkin cubes and red onions for about 10-15 minutes, turning them occasionally. They should be tender with nice grill marks and the onions should be caramelized.
For a vegetarian option, consider using grilled tempeh or smoked tofu. Alternatively, you can use turkey bacon or another cured meat if you're looking for a similar flavor profile.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. However, keep the dressing separate to prevent the arugula from becoming soggy.
Sugar pumpkin or butternut squash are ideal as they are sweeter and have a good texture when grilled. Avoid using decorative pumpkins, which are less flavorful.
Yes, you can prepare the dressing up to a week in advance and store it in an airtight container in the refrigerator. Shake well before using.
Tips:
- 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.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 16g
Carbohydrates 27g
Fiber 3.36g
Sugar 12g
Fat 16g
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