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Pumpkin, Arugula and Prosciutto Salad

Pumpkin, Arugula and Prosciutto Salad
YIELDS
4 servings

I went crazy over this incredibly delicious salad in the test kitchen. All the components complement each other so well. If you can’t find sugar pumpkin, use butternut squash. Prosciutto di Parma tasted best with this combination but any prosciutto will do, just get it sliced thinly.

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Ingredients

½
sugar pumpkin, (¾ pound), peeled, seeds removed, cut into ½-inch cubes
2
Tbsp honey
1
Tbsp unsalted butter, melted
4
oz proscuitto, di Parma, thin, slices
¼
cup olive oil
4
slices country-style bread, (cut into ½ inch cubes)
1
tsp finely chopped sage
coarse salt, and freshly cracked black pepper
1
tsp honey mustard
1
Tbsp sherry vinegar
½
clove garlic, minced
6
cup arugula, washed, spun dry
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Directions

Step 1

Preheat oven to 375 degrees F.

Step 2

Toss the pumpkin with the honey and melted butter.

Step 3

Spread pumpkin on a baking sheet and roast for 35 to 40 minutes, until tender and caramelized.

Step 4

Let cool

Step 5

Meanwhile, grill the prosciutto slices in a grill pan on medium for 2 minutes per side.

Step 6

Break into 2-inch pieces.

Step 7

Set aside.

Step 8

Heat 2 tbsp. of the olive oil in a small sauté pan on medium heat.

Step 9

Add the bread cubes and toss in pan until golden and crisp, about 5 minutes.

Step 10

Sprinkle the croutons with the sage, salt and pepper.

Step 11

Remove them to a plate and set aside.

Step 12

In a small bowl, whisk the mustard and sherry vinegar with the garlic until combined.

Step 13

Slowly add the remaining 2 tbsp. olive oil while continuing to whisk.

Step 14

Season with salt and pepper.

Step 15

Toss the arugula with the dressing and pile it onto plates.

Step 16

Top with the pumpkin, the prosciutto and the croutons.

Step 17

Serve immediately.

Rate Recipe

My rating for Pumpkin, Arugula and Prosciutto Salad
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