This is one of those “salads” that tastes and satisfies as a hearty side dish. Wonderful flavor, filling without feeling guilty and perfectly suited for all times of year. Just a hint of protein is all this recipe needs to accomplish all this and more.
Fresh Butternut Salad with Cranberry Citrus Vinaigrette
1 small butternut squash(about a pound)
2 ounces prosciutto, thinly sliced
½ cup crushed walnuts, pecans or your favorite nut
¼ cup dried cranberries
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
2 ounces grated Parmesan cheese(about a half cup)
Salt and black pepper to taste
Cranberry Citrus Vinaigrette, recipe below
Preheat oven to 350-degrees F. Cut the neck of the squash from the bulb, saving the bulb for another use. Peel the neck portion and cut in half lengthwise. Using a vegetable peeler, or mandolin if you have one, create long, thin ribbons of squash. Place ribbons in a large bowl. Cut sliced prosciutto into 2-inch segments and add to squash along with remainder of ingredients. Toss well, cover and refrigerate at least 1 hour before serving drizzled with Cranberry Citrus Vinaigrette.
For the vinaigrette, place ½ cup extra virgin olive oil, ¼ cup cranberry juice, ¼ cup orange juice, 1 teaspoon grated orange zest and 2 tablespoons balsamic vinegar in a blender or food processor and process until completely emulsified.
Enough for 3 servings.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.