Kale & Prosciutto Salad Recipe
slivered toasted almonds, crispy goat cheese, cabbage, roasted butternut squash, champagne vinaigrette
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Ingredients
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Salad Base
Champagne Vinaigrette
Method
Preparation
- 1
Prepare the Vegetables
Wash and dry the kale and cabbage. Chop the kale into bite-sized pieces and thinly slice the cabbage. In a large bowl, combine the kale and cabbage.
- 2
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash, toss it with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized. Let cool.
- 3
Crisp the Goat Cheese
In a pan over medium heat, add the goat cheese. Cook until golden and crisp on both sides, then remove and let drain on paper towels.
- 4
Prepare the Vinaigrette
In a small bowl, whisk together champagne vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified.
Assembly
- 5
Combine the Salad
In the bowl with kale and cabbage, add the roasted butternut squash, prosciutto (torn into pieces), and slivered toasted almonds. Drizzle the champagne vinaigrette over the salad and toss gently to combine.
- 6
Serve
Plate the salad and top with crispy goat cheese. Serve immediately.
