Spinach & Butternut Squash Salad w/ Crispy Prosciutto

This salad however is ideal for the colder months. The soft baby spinach leaves are a great alternative to the crispy summer lettuces, the oven roasted butternut squash is a nice slice of country warmth, and the crispy, slightly salty prosciutto makes a nice wake up call to the hibernating taste buds.

Enjoy!

Instructions

• Preheat oven with 2 baking trays to 180 degrees (350 fahrenheit).
• Slice pumpkin into 1/2 cm (1/4 inch) thick slices and then cut slices into bite sized pieces.
• Toss pumpkin pieces in olive oil, salt and pepper and place on preheated baking tray one layer deep and bake for approx 5 mins and turn over and bake a further 5 mins.
• Place thinly sliced prosciutto on a second preheated baking tray and bake in oven for 7 mins, turn over and continue baking until prosciutto is crisp.
• Place approx 3tbsps of olive oil in medium mixing bowl with 2 tbsps balsamic vinegar, whisk while gradually incorporating 1 tbsp honey.
• Once pumpkin and prosciutto have cooled to room temperature, place the spinach, pumpkin, pine nuts and most of the prosciutto in a large mixing bowl, toss with dressing, transfer to serving dish and garnish with the remaining crispy shards of prosciutto.