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Prosciutto Salad with Roasted Wild Mushroom, Delicata Squash, and Balsamic-Thyme Vinaigrette

Number of servings (yield): 4
Recipe Level: Intermediate

Take a bite out of all the flavors of fall with this simple prosciutto salad with roasted vegetables. If you ask us, the star of the show is the roasted Prosciutto di Parma – its delicate saltiness blends perfectly with the umami of the mushrooms and sweetness of the squash. All this nestled on a bed of fresh greens with a tangy dressing – we bet this prosciutto salad will become a staple dish in your home.

  • 2 delicata squash (about 1 pound), halved lengthwise, seeded, and cut into ¼-inch half moons
  • 8 Tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces sliced wild mushrooms
  • 3 ounces thinly sliced Prosciutto di Parma, cut into ½-inch strips
Salad and dressing
  • 2 Tablespoons balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon Dijon mustard
  • 5 ounces baby spinach
  • 1 cup shaved Parmigiano-Reggiano or Grana Padano

Heat the oven to 425˚F. In a medium bowl, toss the squash with 1 Tablespoon of the oil and a light sprinkling of salt and pepper. Scatter, evenly spaced, on a large rimmed baking sheet lined with aluminum foil.

In the same bowl, add the mushrooms and prosciutto, and toss with 1 Tablespoon oil and a light sprinkling of salt and pepper. Transfer to another large rimmed baking sheet and scatter, evenly spaced.

Roast the vegetables and prosciutto until the mushrooms soften and brown in places, about 6 minutes, and the squash becomes tender and browned, about 8 minutes. Remove from the oven and cool for a couple of minutes.

While the prosciutto and vegetables are roasting, make the vinaigrette:

In a small bowl, whisk the vinegar, thyme and mustard and, while whisking, pour the remaining 6 Tablespoons olive oil in a slow, steady stream so the mixture becomes thick and uniform. Season with salt and pepper to taste.

Assemble and serve:

In a large salad bowl, toss the spinach with the Parmigiano and half of the dressing.  Distribute the greens on 4 large plates. Sprinkle the prosciutto and mushroom mixture and squash over the spinach. Drizzle with the remaining vinaigrette and serve.

Cooking time: 6-8 minutes

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