Winter Roasted Vegetable Salad with Parma Ham Recipe


  • 1 Bag of Florette Classic Crispy Salad
  • 1 Pack of Prosciutto
  • 100g Sautéed Mixed Mushrooms
  • ½ Butternut Squash
  • 30g Parmesan Cheese
  • Balsamic Dressing


  1. Slice the butternut squash lengthways (skin on), drizzle with olive oil and roast for approximately 40 minutes.
  2. Sauté the mixed mushrooms in a little butter.
  3. Scatter the salad leaves onto two plates and add the squash, mushrooms, and prosciutto.
  4. Grate some parmesan over the salad and drizzle with balsamic dressing.