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.
- 17 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 9 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 2.93g | 8% |
| Sugar 9g | 9% |
| Fat | |
| Fat 18g | 20% |
| Saturated 3.83g | 13% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 720ug | 80% |
| Choline 27mg | 5% |
| Vitamin B1 0.20mg | 16% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 1.45mg | 9% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.32ug | 13% |
| Vitamin C 20mg | 22% |
| Vitamin E 1.93mg | 13% |
| Vitamin K 18ug | 14% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.54mg | 60% |
| Iron, Fe 2.26mg | 21% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 780mg | 23% |
| Selenium, Se 4.35ug | 8% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 1.79mg | 16% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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