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
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
- 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.