• J. Kolk

Pumpkin Prosciutto Salad

Many local Fraser Valley farms and Vancouver farmers markets and shops are still selling beautiful pumpkins and squashes. Even though we are solidly into November, and the holiday season is creeping in, pumpkins don't need to leave the menu.

This salad is great topped with a balsamic reduction drizzle and pickled onions. See the link for my Pink Pickled Onion recipe here.

Pumpkin Prosciutto Salad

1/2 of a medium pumpkin or 1 small pumpkin

5-6 slices of prosciutto

1-2 balls of fresh mozzarella

3-4 large handfuls of arugula

Olive oil

Balsamic reduction

Salt and pepper

Pink Pickled Onions

Wash, peel, and cut pumpkin into thin slices. Toss with olive oil, salt and pepper and lay pieces onto lined sheet pan. Roast at 400* for 20- 25 minutes

Place prosciutto slices on to lined sheet pan, roast at 400* for 5-6 minutes (until edges begin to curl and crisp slightly)

Drizzle arugula with small amount of olive oil and toss. Place in bowl.

Layer pumpkin pieces, fresh mozzarella, and prosciutto over greens. Drizzle with balsamic reduction and add pickled onions.

Be kind & eat well!

- Jolene

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