Prosciutto Salad with Roasted Wild Mushroom, Delicata Squash, and Balsamic-Thyme Vinaigrette - Prosc

Name: Prosciutto Salad with Roasted Wild Mushroom, Delicata Squash, and Balsamic-Thyme Vinaigrette - Prosc
Ingredients: 2 delicata squash (about 1 pound), halved lengthwise, seeded, and cut into ¼-inch half moons; 8 Tablespoons extra-virgin olive oil, divided; Kosher salt and freshly ground black pepper, to taste; 8 ounces sliced wild mushrooms; 3 ounces thinly sliced Prosciutto di Parma, cut into ½-inch strips; 2 Tablespoons balsamic vinegar; 1 teaspoon chopped fresh thyme; ½ teaspoon Dijon mustard; 5 ounces baby spinach; 1 cup shaved Parmigiano-Reggiano or Grana Padano

parmacrown.com

Take a bite out of all the flavors of fall with this simple prosciutto salad with roasted vegetables. We bet it will become a staple in your home.

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Ingredients

2 delicata squash (about 1 pound), halved lengthwise, seeded, and cut into ¼-inch half moons
8 Tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
8 ounces sliced wild mushrooms
3 ounces thinly sliced Prosciutto di Parma, cut into ½-inch strips
2 Tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
½ teaspoon Dijon mustard
5 ounces baby spinach
1 cup shaved Parmigiano-Reggiano or Grana Padano