Roasted Squash Salad with Tomatoes, Arugula and Prosciutto di San Daniele

prosciutto di San Daniele

🥗Healthier: turkey bacon

💰Cheaper: regular prosciutto

Turkey bacon is lower in fat, while regular prosciutto is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese option.

Preheat the oven to 375°F.

Cut butternut squash into bite-sized pieces and place on a tray.

Dress the squash with olive oil, salt, and black pepper.

Add branches of fresh thyme and sliced garlic to the squash.

Roast the squash in the oven until tender and browned, about 25-30 minutes.

Prepare the tomatoes by adding olive oil and sliced garlic, then place them on a tray.

Roast the tomatoes in the oven at 275°F or 300°F for about an hour until they are jammy and concentrated.

Once the squash is done, set it aside and do the same with the tomatoes.

Make the dressing by adding diced shallots, whole grain mustard, and red wine vinegar to a bowl.

Stir in olive oil, using about four to five times as much oil as vinegar, and season with salt and pepper.

In a large bowl, combine roasted squash, roasted tomatoes, and arugula.

Add the dressing to the salad, tossing lightly to avoid weighing down the ingredients.

Arrange the salad on a platter, adding prosciutto di San Daniele on top.

Shave Grana Padano cheese over the salad and drizzle with more olive oil or dressing if desired.

Finish with a sprinkle of black pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens