April Crowell Dipl. ABT (NCCAOM), AOBTA CI & CP, CHN
Best served while the squash is still warm, this salad is a lovely mix of all 5 flavors and delightful with the first hard squashes during late summer or autumn. I chose to cook the prosciutto to add a little extra warmth and crunch.
Preheat oven to 400. Slice delicata squash into 1/2 inch wide strips. Seed and lightly coat squash with olive oil. Roast until squash is soft, about 30 minutes or until a fork inserted pulls out easily. Allow to cool slightly so you can handle it. Peel away squash from its skin.
Cook prosciutto, if desired
While the squash cooks, cook prosciutto in a skillet over medium heat, until crisp. Be careful to not over cook, as it can burn easily. Remove from heat, drain on paper towels if necessary.
Combine the salad
Clean and blot or spin dry greens, if necessary. Lightly toss the greens with balsamic dressing until just coated. Place greens on individual plates, layered with 2-3 slices of squash. Crumble on prosciutto. Top with shavings of Parmesan.
Make the dressing
Simply combine all ingredients in a bowl or dressing jar and thoroughly combine. Adjust seasonings. I like mine a little 'herbier' the some do.
Healing Energetics: All five flavors are represented in the salad. The squash and balsamic provide sweet that enters Stomach and Spleen. Bitter that enters Heart, Small Intestine, Pericardium and Triple warmer is present in the greens and herbs. Sour that enters Lungs and Colon is present in the Parmesan and dressing. And finally, Salty that enters the Kidney and Bladder is found in the Parmesan and the prosciutto.
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