Lunch

Charred Delicata Squash & Roasted Garlic Salad with Crispy Prosciutto, Pomegranate & Burnt Orange Oil

Name: Charred Delicata Squash & Roasted Garlic Salad with Crispy Prosciutto, Pomegranate & Burnt Orange Oil
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 delicata squash (about 1.5 lb total), halved lengthwise, seeds removed; 4 whole garlic cloves, unpeeled; 2 ounces prosciutto di Parma, thinly sliced; ⅓ cup extra-virgin olive oil; 1 whole orange, zest only (2 teaspoons), pith removed; 2 tablespoons sherry vinegar; 1 tablespoon Dijon mustard; 2 tablespoons pomegranate molasses; ¼ teaspoon cayenne pepper; ½ cup pomegranate arils; 2 cups bitter greens (frisée or radicchio), torn; Fine sea salt; Cracked black pepper; 1 teaspoon fleur de sel for finishing

Delicata squash halves are roasted until caramelized and tender, then cut into elegant wedges and arranged warm. Crispy prosciutto adds textural contrast and salt. Pomegranate arils burst with tart sweetness. A burnt orange oil—made from deep-caramelized orange zest—ties everything together with complex citrus depth and a whisper of heat.

700cal 10gprotein 62gcarbs 49gfat 15min prep 50min cook 2serves

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