No more sad and soggy salads please! Salads don’t have to be boring or complicated and if you open your fridge, I guarantee you have an unlimited salad bar. It’s all in how you make it. Instead of throwing the same ingredients together week after week and yawning through your meal, get out of your boring routine and experiment a little.
Sometimes (often) I buy ingredients that never make it into the recipe or meal I plan on preparing or testing. So instead, they end up in salads, instead of going to my sister’s family’s chickens for food.
For this salad, I used the prosciutto (that was meant for a charcuterie board that never happened), roasted butternut squash (that I had bought to make soup), and kalamata olives that were hidden in the back of my pantry. So, after crisping the meat, roasting the veggies, and opening a jar of olives this ended up being one of the best salads I have ever created!
Prosciutto & Squash Adulting Salad
serves 4 / prep time: 10 minutes / cook time: 0 minutes
6-8 cups chopped greens
2 cups chopped roasted butternut squash
1 cup chopped cucumber
1 cup crisped prosciutto
1 cup kalamata olives
1 cup wonton strips
1/2 cup crumbled feta
1 tablespoon pepper
Preheat a pan on your stovetop and add the prosciutto. Cook until it's crisp to your liking and set aside to let it cool.
Preheat the oven to 400 degrees and roast the butternut squash. Set aside and let it cool.
Assemble the salad by separating the ingredients equally across 4 bowls. Top with the prosciutto and butternut squash on top, drizzle with your choice of dressing and enjoy!
Per Serving: Calories: 270; Total Fat: 12.9g; Saturated Fat: 4g;
Sodium: 1035mg; Carbohydrates: 26.5g; Fiber: 5.2g; Protein; 14.4g