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Ингредиенты
- 1/2 x sugar pumpkin, (3/4 lb.), peeled, seeds removed, cut into 1/2-inch cubes
- 2 Tbsp. honey
- 1 Tbsp. unsalted butter, melted
- 4 ounce proscuitto, di Parma, thin, slices
- 1/4 c. extra virgin olive oil
- 4 slc country-style bread, (cut into 1/2 inch cubes)
- 1 tsp finely minced sage
- Â Â coarse salt, and freshly cracked black pepper
- 1 tsp honey mustard
- 1 Tbsp. sherry vinegar
- 1/2 clv garlic, chopped
- 6 c. arugula, washed, spun dry
Инструкции
- Preheat oven to 375 degrees F.
- Toss the pumpkin with the honey and melted butter.
- Spread pumpkin on a baking sheet and roast for 35 to 40 min, till tender and caramelized.
- Let coolMeanwhile, grill the prosciutto slices in a grill pan on medium for 2 min per side.
- Break into 2-inch pcs.
- Set aside.
- Heat 2 tbsp. of the extra virgin olive oil in a small saute/fry pan on medium heat.
- Add in the bread cubes and toss in pan till golden brown and crisp, about 5 min.
- Sprinkle the croutons with the sage, salt and pepper.
- Remove them to a plate and set aside.
- In a small bowl, whisk the mustard and sherry vinegar with the garlic till combined.
- Slowly add in the remaining 2 tbsp. extra virgin olive oil while continuing to whisk.
- Season with salt and pepper.
- Toss the arugula with the dressing and pile it onto plates.
- Top with the pumpkin, the prosciutto and the croutons.
- Serve immediately.
- I went crazy over this incredibly delicious salad in the test kitchen. All the components complement each other so well. If you cannot find sugar pumpkin, use butternut squash. Prosciutto di Parma tasted best with this combination but any prosciutto will do, just get it sliced thinly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 148 | 79% |
| Total Fat 16.75g | 21% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 14mg | 1% |
| Potassium 78mg | 2% |
| Total Carbs 10.11g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.56g | 6% |
| Protein 0.58g | 1% |
