by Zars Kitchen Admin

I made this salad a few weeks ago for my family who were visiting and served it with a curry leaf butter roast chicken… they all LOVED it… surprisingly even the ones that don’t really like butternut squash enjoyed it!  I think the sweet, caramelised butternut squash combines so beautifully with the salty, savoury prosciutto… whats not to love??  Perfect on top of crisp greens drizzled with olive oil and balsamic vinegar… YUM!… I happily devoured the leftovers for lunch the next day too.


Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 0.5 Butternut Squash, peeled, seeded and diced
  • 50g Baby salad leaves (I used lambs lettuce)
  • 2 large Roasted red peppers from a jar, diced @cooksandcouk
  • 8 slices Prosciutto, cut into halves and scrunched @golfera_spa
  • Drizzle of extra virgin olive oil
  • Drizzle of balsamic vinegar or sticky fig balsamic dressing
  • Sea salt, freshly ground black pepper and chilli flakes to taste


1. Pre-heat the oven to 200C
2. Line an oven tray then place the butternut squash on top, drizzle with olive oil and season with salt and pepper, then bake until cooked through and starting to colour slightly, remove from the oven to cool
3. Arrange the baby salad leaves in a plate, then evenly distribute the roasted butternut squash, diced red pepper and prosciutto
4. Drizzle with olive oil and balsamic, season to taste and serve immediately
5. Enjoy!

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