Prosciutto, pumpkin & walnut salad
This Prosciutto, Pumpkin & Walnut Salad combines sweet roasted pumpkin, crispy prosciutto, and creamy feta over a bed of arugula, all drizzled with a honey-vinegar dressing. It's a hearty, nutritious dish perfect for a light meal or side.
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.
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.
Prosciutto, pumpkin & walnut salad FAQ:
Roast the pumpkin for about 25-30 minutes at 400°F (200°C) until it is tender and slightly caramelized.
You can prepare the components separately (roasted pumpkin, crispy prosciutto, and dressed arugula) and combine them just before serving to maintain freshness.
For a substitute, consider using crispy bacon for a similar savory flavor or roasted chickpeas for a vegetarian option.
Bake the prosciutto for about 10-12 minutes until it turns golden brown and crisp. Keep an eye on it to prevent burning.
You can use any variety of pumpkin such as butternut, sugar pie, or kabocha. Ensure the pumpkin is sweet and firm.
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.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 10g
Carbohydrates 18g
Fiber 2.93g
Sugar 9g
Fat 18g
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