Crispy Prosciutto, Fig, & Butternut Squash Salad

About This Recipe

This Crispy Prosciutto & Butternut Squash Salad is an easy, flavorful, and light salad, perfect for transitioning from summer to fall.

Ingredients

• 4 cups peeled and diced butternut squash
• 1 tablespoon + 1 1/2 teaspoon coconut oil, divided
• 1 cup balsamic vinegar
• 1/2 cup raw pecans
• 1/4 teaspoon cinnamon
• 8 pieces prosciutto
• 8 cups mixed greens
• 8 fresh figs, sliced horizontally
• salt and pepper, to taste

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss butternut squash with 1 tablespoon coconut oil and salt and pepper. Bake for 30-35 minutes, stirring occasionally, until soft and slightly brown.
2. Place the balsamic vinegar in a small sauce pan over medium heat. Bring to a boil and then turn down the heat to medium-low and let simmer for 20 minutes. Remove from heat and let it thicken. It coat the back of a spoon.
3. While the dressing and butternut squash cook, make the prosciutto. Heat a small cast iron or sauté pan over medium heat. Add 1 teaspoon coconut oil and let it get hot, about 1-2 minutes. Rip each slice of prosciutto in 4 pieces. Place the pieces in the hot pan and let cook on each side 1-2 minutes. It should get crispy, like bacon. Place on a paper towel lined plate and set aside.
4. When the butternut squash has 10 minutes left, toss the pecans with 1/2 teaspoon coconut oil and cinnamon and place on a parchment lined baking sheet. Bake for 8-10 minutes until crispy.
5. Assemble the salad. Place mixed greens, butternut squash, prosciutto, pecans, and figs in a large bowl. Top with desired amount of dressing and mix well.
6. Enjoy!