Prosciutto, pumpkin & walnut salad
Discover the perfect blend of flavors with this Prosciutto, Pumpkin & Walnut Salad. Featuring succulent roasted pumpkin, crispy prosciutto, creamy feta, and crunchy walnuts, all tossed with fresh arugula and shallots in a honey-vinegar dressing. This gourmet salad is a delightful and nutritious option for any meal.
Cook time 15 min
Prep time 10 min
Ingredients:
8 cups pumpkin3 slices prosciutto
1/2 cup feta cheese
1 tbsp vinegar
1 tbsp honey
salt & pepper to taste
4 cups arugula
4 shallots
1/2 cup walnuts
This Prosciutto, Pumpkin & Walnut Salad is a delightful and hearty dish that combines the sweetness of roasted pumpkin, the salty and savory flavors of prosciutto and feta cheese, and the crunch of walnuts. With a bed of fresh arugula and a honey-vinegar dressing, this salad is perfect for a nutritious and satisfying meal.
Instructions:
Preheat your oven to 400°F (200°C).
- Spread the pumpkin cubes on a baking sheet lined with parchment paper.
- Drizzle with a small amount of olive oil and sprinkle with salt and pepper.
- Roast for about 25-30 minutes or until the pumpkin is tender and slightly caramelized.
- Remove from the oven and let it cool slightly.
- While the pumpkin is roasting, place the prosciutto slices on a separate baking sheet.
- Bake in the oven for about 10-12 minutes or until the prosciutto is crispy.
- Remove from the oven and let cool. Once cooled, break into smaller pieces.
- In a dry skillet over medium heat, toast the walnuts for about 3-5 minutes, stirring frequently, until they are fragrant and slightly browned.
- Set aside to cool.
- In the same skillet, add a bit of olive oil and sauté the shallots until they are softened and slightly caramelized, about 5-7 minutes. Set aside.
- In a small bowl, whisk together the vinegar and honey. Add a pinch of salt and pepper.
- In a large salad bowl, combine the arugula, roasted pumpkin, shallots, and toasted walnuts.
- Drizzle the honey-vinegar dressing over the salad and toss gently to coat.
- Sprinkle the crumbled feta cheese over the salad.
- Top with the crispy prosciutto pieces.
- Give the salad a final toss to evenly distribute all the ingredients.
- Serve the salad immediately while the pumpkin is still slightly warm, or at room temperature.
Tips:
- Make sure to roast the pumpkin until tender and slightly caramelized for the best flavor.
- Toast the walnuts lightly to bring out their natural oils and enhance their nuttiness.
- You can substitute arugula with spinach or mixed greens if you prefer.
- For extra flavor, you can drizzle a bit of balsamic glaze over the salad before serving.
- To make this salad a complete meal, consider adding some grilled chicken or shrimp.
By following these steps, you can create a delicious and healthy Prosciutto, Pumpkin & Walnut Salad that is sure to please your taste buds. The combination of flavors and textures makes it a well-balanced and satisfying dish, perfect for any occasion.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 10g
Carbohydrates 18g
Fiber 2.93g
Sugar 9g
Fat 18g
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