This easy Jamie Oliver butternut squash salad is a delicious and simple twist on a classic. With creamy roasted squash, savory prosciutto, and smooth pecorino, it’s a quick, nutritious dish perfect for any occasion. You can easily swap ingredients like cheese or greens for what you have on hand!
Ingredients Needed
- 1 butternut squash (about 1kg / 2.2lbs)
- Olive oil (for roasting and dressing)
- Sea salt and freshly ground black pepper
- 1 small dried red chilli
- 1 heaped teaspoon coriander seeds
- 20 slices of prosciutto or Parma ham (about 150g / 5.3oz)
- 4 handfuls of rocket (about 80g / 2.8oz)
- 6 tablespoons extra virgin olive oil (90ml / 3 fl oz)
- 4 tablespoons balsamic vinegar (60ml / 2 fl oz)
- 1 small block of pecorino or Parmesan cheese (about 80g / 2.8oz)
How To Make Butternut Squash Salad
- Preheat the oven: Preheat your oven to 190°C/375°F/gas 5.
- Prepare the squash: Carefully cut the butternut squash in half, keeping the seeds intact. Discard the ends, and cut each half into quarters. Lay the pieces in a roasting tray and rub them with a little olive oil.
- Season and roast: In a pestle and mortar, grind a flat teaspoon each of sea salt, black pepper, dried red chilli, and coriander seeds. Scatter this seasoning over the squash. Roast in the oven for about 30 minutes, or until the squash is soft and golden. Allow to cool slightly.
- Arrange the prosciutto: Lay the prosciutto slices on 4 plates, letting them hang over the edges and twist naturally, so it doesn’t look too neat.
- Assemble the salad: Tear the warm roasted squash into chunks and arrange it around the prosciutto. Sprinkle the rocket and seeds over the squash.
- Dress the salad: Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Add a tiny pinch of salt and freshly ground black pepper to taste.
- Finish with pecorino: Use a vegetable peeler to shave the pecorino (or Parmesan) cheese over the top of the salad and serve immediately.
Recipe Tips
- Let the squash cool slightly: After roasting, let the squash cool for a few minutes before assembling the salad. This helps keep the prosciutto crispy and prevents wilting the rocket.
- Be careful with the balsamic: Drizzle the balsamic vinegar carefully, as it can easily overpower the other flavors. Start with a little and adjust to taste.
- Get the right prosciutto: For the best flavor and texture, use thinly sliced prosciutto that will crisp up slightly at the edges when laid over the plate.
- Shave the cheese thinly: Use a vegetable peeler to shave the pecorino (or Parmesan) as thinly as possible. This will ensure the cheese melts beautifully into the salad.
How To Store Leftovers?
Allow the leftover butternut squash salad to cool to room temperature. Then, place it in an airtight container and refrigerate for up to 2 days. Make sure to store the dressing separately to keep the salad fresh.
Nutrition Facts
Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 430
- Total Fat: 30.8g
- Saturated Fat: 6.8g
- Total Carbohydrate: 23.2g
- Dietary Fiber: 4g
- Sugars: 14.4g
- Protein: 17.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Tikka Salad
- Jamie Oliver Asian Salad
- Jamie Oliver Broad Bean Salad
- Jamie Oliver Asian Tuna Steak Salad
Jamie Oliver Butternut Squash Salad
Description
This easy Jamie Oliver butternut squash salad is a delicious and simple twist on a classic. With creamy roasted squash, savory prosciutto, and smooth pecorino, it’s a quick, nutritious dish perfect for any occasion. You can easily swap ingredients like cheese or greens for what you have on hand!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 190°C/375°F/gas 5.
- Prepare the squash: Carefully cut the butternut squash in half, keeping the seeds intact. Discard the ends, and cut each half into quarters. Lay the pieces in a roasting tray and rub them with a little olive oil.
- Season and roast: In a pestle and mortar, grind a flat teaspoon each of sea salt, black pepper, dried red chilli, and coriander seeds. Scatter this seasoning over the squash. Roast in the oven for about 30 minutes, or until the squash is soft and golden. Allow to cool slightly.
- Arrange the prosciutto: Lay the prosciutto slices on 4 plates, letting them hang over the edges and twist naturally, so it doesn’t look too neat.
- Assemble the salad: Tear the warm roasted squash into chunks and arrange it around the prosciutto. Sprinkle the rocket and seeds over the squash.
- Dress the salad: Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Add a tiny pinch of salt and freshly ground black pepper to taste.
- Finish with pecorino: Use a vegetable peeler to shave the pecorino (or Parmesan) cheese over the top of the salad and serve immediately.
Notes
- Let the squash cool slightly: After roasting, let the squash cool for a few minutes before assembling the salad. This helps keep the prosciutto crispy and prevents wilting the rocket.
- Be careful with the balsamic: Drizzle the balsamic vinegar carefully, as it can easily overpower the other flavors. Start with a little and adjust to taste.
- Get the right prosciutto: For the best flavor and texture, use thinly sliced prosciutto that will crisp up slightly at the edges when laid over the plate.
- Shave the cheese thinly: Use a vegetable peeler to shave the pecorino (or Parmesan) as thinly as possible. This will ensure the cheese melts beautifully into the salad.
Jamie Oliver Butternut Squash Salad