There’s just something so satisfying about roasted veggies that makes the perfect addition to any meal, especially when it’s cold outside. Taking the best bounty of the season, I’ve created this warm Brussel sprout and butternut squash salad with crispy prosciutto that’s hearty enough to serve as an entrée or can be a lovely accompaniment to a meal. Topped with cherries, candied walnuts and goat cheese, this dish finishes with a drizzle of decadent maple balsamic glaze. It checks all of the taste and texture boxes for what you’d want in a recipe: savory, sweet, salty, creamy, crunchy and tangy. Even better, there is very little prep work or chopping that you have to do, so it comes together quickly. Lastly, this looks absolutely beautiful displayed on a platter so it will enhance any table setting!
Warm Brussel Sprout and Butternut Squash Salad with Crispy Prosciutto
Prep & Cook Time: 30 minutes
Serves 6-8
The ingredients for this dish are already chopped and prepared, which cuts down on time for you!
Ingredients
Here’s what you need for the salad:
- 1 package of shaved Brussel Sprouts
- 1 package of butternut squash noodles
- 4 prosciutto slices
- 1/2 cup candies walnuts or pecans
- 1/2 cup dried cherries or cranberries
- 1 oz crumbled goat cheese
- olive oil
- salt & pepper
For the Maple Balsamic Glaze:
- 2 tablespoons maple syrup
- 1/2 cup good aged balsamic vinegar
Step-by-Step
Start by lining a small sheet pan with parchment paper
Lay the prosciutto flat on the paper
You’ll need 3-4 pieces of prosciutto
Cook for 10 minutes on 350. It should look like this when it’s done. Let it cool.
Spread the Brussel sprouts out on a baking sheet
Tear the larger pieces into smaller ones for even roasting
Spread the spiraled butternut squash in one layer onto another baking sheet
Pour about 1 Tablespoon of olive oil over each. I’m using olive oil from Skipstone winery – made in their vineyard – it’s amazing!
Sprinkle each with 1/2 teaspoon salt, 1/4 teaspoon pepper
Use your hands to toss and make sure it’s evenly seasoned
Roast for 8-12 minutes at 400 degrees or until browned. Watch for burning of the smaller Brussel sprouts leaves.
If you’re using one oven, rotate the baking sheets halfway through.
Now for the Maple Balsamic Glaze! Measure out 1/2 cup of good, aged balsamic vinegar
You’ll need 2 tablespoons of maple syrup
Bring to a boil, then simmer gently for about 10-15 minutes, stirring occasionally, until reduced by half
Start layering your salad, beginning with the butternut squash
Then the Brussel sprouts
Crumble the prosciutto and sprinkle on top
Top with candied walnuts or pecans, dried cherries and goat cheese
Finally drizzle with the maple balsamic glaze
Ready to serve!
Directions
- Preheat oven to 350 degrees.
- Place 4 slices of prosciutto on a baking sheet lined with parchment paper and bake for about 10 minutes until crispy. Let cool.
- Turn oven up to 400 degrees.
- Place Brussel sprouts and butternut squash on separate baking sheets and spread out in an even layer.
- Tear larger pieces of Brussel sprouts into smaller pieces so that they are close to the same size.
- Toss each with 1 tablespoon olive oil and 1/2 teaspoon salt, 1/4 teaspoon pepper.
- Roast for about 7-10 minutes. If only using one oven, rotate baking sheets halfway through, so they are evenly browned. Be careful not to burn the sprouts.
- Pour maple syrup and balsamic into a small sauce pan and bring to a boil. Turn down heat to simmer gently for about 10 minutes, stirring occasionally, until reduced by about half.
- Start to layer your salad: With tongs, spread the squash on a platter, then Brussel sprouts.
- Sprinkle with cherries, walnuts, crumbled prosciutto and goat cheese.
- Drizzle warm dressing on top.
- Serve warm.
You’ll get requests for this dish all of the time!
I am definitely going to try this recipe! It’s beautiful! And sounds so delicious 🙂
You need to try this one for sure Jessica! I think you’d love it! Thank you! xoxo
Is there any way to just print out this recipe?
Hi!
I was able to re-format the recipe to a separate document for you. I will email it to you! Thanks for asking – this one is soo yummy. Lory