Winter Spinach Salad with Prosciutto & Roasted Butternut Squash

This Winter Spinach Salad with Prosciutto and Roasted Butternut Squash is the perfect blend of fresh greens, cozy seasonal flavors, and festive pops of color. Loaded with creamy goat cheese, sweet pomegranate seeds, and a crunchy rosemary currant granola, it’s a vibrant dish that works for weeknights or holiday gatherings. Finished with a bright tangerine vinaigrette, this salad is nutritious, naturally gluten-free, and irresistibly delicious.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4

3 cups Spinach

4 slices Prosciutto

2 cups Butternut Squash, roasted

2 oz Goat Cheese crumbled

¼ cup Pumpkin Seeds

½ cup Pomegranate Seeds

⅓ cup Rosemary & Currant Granola*

Dressing 

2 tbsp Olive Oil

¼ cup Crushed Tangerine Vinegar* (or any citrus based vinegar)

1 tbsp Maple Syrup

Salt and pepper to taste

1. Roast the butternut squash by preheating your oven to 400°F and tossing the butternut with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25–30 minutes, or until caramelized and tender. Let cool slightly.

2. In a small bowl, whisk together the olive oil, crushed tangerine vinegar, maple syrup, salt, and pepper until smooth and emulsified.

3. Add the spinach to a large bowl. Top with roasted butternut squash, torn prosciutto, crumbled goat cheese, pumpkin seeds, pomegranate seeds, and rosemary & currant granola.

4. Drizzle the tangerine dressing over the salad just before serving. Toss gently to combine and enjoy.

*Use code 'LEAHXGLUTENFREE' to save 10%!