Kabocha Squash Salad
Pairing roasted squash with goat cheese, prosciutto and Garlic & Rosemary Salt, this recipe from Pantry Studios is a great fall dish. If you’re making it in the spring to use up the last of your winter squash harvest, try replacing the pear with arugula for a “springier” twist. The quantities are flexible, so feel free to adapt this recipe to suit you!
Preheat the oven to 450ºF, and line a baking sheet with parchment paper or a silicone mat.
Peel the squash and slice it into thin, crescent-shaped strips. Peel the onion and cut it into wide wedges, and peel and roughly chop the garlic.
In a large bowl, toss the squash, onion and garlic with a generous splash of olive oil and a sprinkle of Amola Garlic & Rosemary Salt. Spread the mixture on the prepared sheet and roast for 20-25 minutes, flipping the squash partway through.
While the veggies are roasting, slice the pears into wedges and set them aside, and tear the prosciutto into bite-sized pieces. Once the vegetables are nicely roasted, remove them from the oven and immediately transfer to a shallow serving bowl. Layer the pear, crumbled goat cheese and prosciutto on top, add a drizzle of balsamic and more salt if desired, and serve!