Prosciutto, Butternut, and Apple Salad


Prosciutto, Butternut, and Apple Salad

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    This recipe features a variety of Culinary Tours products like maple syrup and Dijon mustard.

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    Servings and Ingredients

    Serves 8
    6 c. butternut squash, peeled and ¾-inch-cubed
    ¼ c. plus 2 Tbsp. Hy-Vee canola oil
    4 tbsp. Culinary Tours bourbon barrel aged Vermont maple syrup
    Hy-Vee salt , to taste
    Hy-Vee ground black pepper, to taste
    2 tbsp. Hy-Vee apple cider flavored vinegar
    1 tsp. Culinary Tours French-style coarse-ground Dijon mustard
    6 c. mixed salad greens
    1 large Fuji apple, cored and sliced
    ½ (3-oz.) pkg. Culinary Tours prosciutto, crisp-cooked and broken into pieces
    ¼ c. caramelized pecans
    2 tbsp. Soirée blue cheese crumbles

    Things To Grab

    • Large bowl
    • Foil-lined rimmed baking pan
    • Serving platter


    1. Toss together squash, 2 tablespoons canola oil, and 2 tablespoons maple syrup in a large bowl; lightly sprinkle with salt and black pepper. 

    2. Spread mixture in a foil-lined rimmed baking pan. Roast at 425 for 16 to 20 minutes or until tender and lightly browned, string through. Cool.

    3. Whisk together ¼ cup canola oil, 2 tablespoons maple syrup, vinegar, and Dijon mustard.

    4. Combine salad greens, roasted squash, and apple slices. Drizzle with maple syrup mixture; toss until coated. Transfer to a serving platter. Top with prosciutto, pecans, and blue cheese crumbles.

    Recipe Source:

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