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.
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 its crisp to your liking and set aside to let it cool.
Preheat 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 and drizzle with your choice of dressing and enjoy.