A fellow stylist posted the first fall leaf on Facebook today. Somehow it made me think of this salad I make every fall. It's simple, full of flavor and does not take long to make. It's a great meal in it self or served with some grilled chicken or white fish.
Serves 4
1 butternut squash, peeled and all seeds taken out, then sliced
olive oil
salt
pepper
16 slices of prosciutto, dried in the oven until crispy
1/2 cup black olives
1 bunch arugula
olive oil, to drizzle
- Start with the butternut squash.
- They can be grilled in the oven or outside on the grill.
- Rub them in with olive oil, salt and pepper before grilling.
- They need about 4 minutes on each side.
- Take them off and plate them with prosciutto, olives and arugula.
- Drizzle with olive oil before serving.
TIP:
Photography by
Studio Dreyer Hensley
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