Pear Salad with Butternut Squash, Endive, and Prosciutto

This hearty salad is a meal on its own. This recipe is a great way to incorporate fresh, healthy California-grown products into your meals.

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients:

Roasted Pears

• 1 medium butternut squash (1 pound), peeled, deseeded and cubed
• 2 medium Bartlett Pears (1 pound), peeled and cubed
• 1 tablespoon olive oil
• ¼ teaspoon sea salt

Croutons

• 3 cups ½” cubed whole grain bread
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ¼ teaspoon sea salt

Salad

• 3 to 4 handfuls baby lettuce
• ½ cup shredded radicchio
• 1 ounce Blue cheese
• 4 ounces Prosciutto

Dressing

• ¼ cup olive oil
• 3 tablespoons balsamic vinegar
• ¼ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

Directions

1. Preheat oven to 400˚F.
2. Peel the butternut squash and pears.
3. Remove the seeds from the squash and cut the pear and squash into ¼” cubes.
4. Place on a sheet tray covered with parchment paper.
5. Drizzle with olive oil, sprinkle with salt, and toss until well combined.
6. Roast until the squash is tender and lightly browning, 30 to 35 minutes.
7. Remove and let cool.
8. While the squash is roasting, toss the cubed bread with olive oil, thyme, and salt.
9. Place in the oven with the squash and toast until the bread has crisped and browned, 15 to 20 minutes.
10. Remove from oven and let cool.
11. Combine the lettuce, chopped endives, roasted pear mixture, croutons, and blue cheese in a large bowl.
12. Place ingredients for the dressing in a jar with a tight lid and shake well.
13. Drizzle over the salad and toss until the salad is coated with the dressing.
14. Add the prosciutto and fold into the salad.