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Harvest Quinoa Salad with Butternut, Kale and Prosciutto

Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 35 minutes
Servings 6 servings

Ingredients

for salad

  • 1 medium butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • 1 cup quinoa, uncooked
  • 2 cups chicken or vegetable broth
  • 1 large bunch kale, chopped
  • prosciutto crisps

for maple mustard vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinager
  • 1 tablespoon minced shallot
  • 1 tablespoon maple syrup
  • 2 teaspoons dijon mustard
  • juice of half a lemon

for prosciutto crisps

  • 4-5 slices prosciutto, thinly sliced

Instructions

for the salad

  1. Preheat oven to 400*

    Toss butternut squash with olive and roast on a baking sheet until tender, about 10-15 minutes. Season generously with salt and set aside.

  2. While squash is roasting, cook quinoa according to package directions in broth. Set aside and allow to cool completely.

  3. In a small bowl, whisk together all the vinaigrette ingredients and season with salt to taste. Set aside.

  4. Add kale to a large serving bowl and massage with 1-2 tablespoons of dressing. Add squash and quinoa and toss well, adding just enough dressing to lightly coat. Top with crispy prosciutto. Serve any extra dressing on the side.

for the prosciutto crisps

  1. Spread prosciutto slices onto a parchment lined baking sheet. Place baking sheet in a COLD oven and preheat to 375*

  2. As the oven heats up, the prosciutto will begin to crisp up. By the time the oven is fully preheated, after 10-12 minutes, check the prosciutto for doneness.

  3. Timing will vary based on the thickness of the prosciutto slices. You will know it's done with the color darkens and the edges start to curl.

  4. Remove from oven and let cool completely on a baking sheet. The prosciutto will continue to crisp as it cools. Once completely cooled, break slices into large crisps. Store in an airtight container at room temperature until ready to serve.

Recipe Notes

All the components of this salad can be prepped in advance and stored in the refrigerator until ready to serve.