Hearty Kale and Radicchio Salad


  • 6 slices prosciutto, thinly sliced into ribbons
  • 2 cups butternut squash, peeled and chopped into bite-size pieces
  • 3 multicolored carrots, sliced into coins
  • 1 red onion, chopped
  • 3 tablespoons olive oil, divided
  • 1 teaspoon each sea salt and black pepper
  • 2 cups fresh kale leaves
  • 1 small head radicchio, torn
  • 1/4 cup crumbled goat cheese
  • 1/2 cup toasted pecans
  • 2 tablespoons sunflower seeds
  • 1 apple, chopped (toss with lemon juice to prevent browning)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon grainy mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon Herbes de Provence
  • 1/2 teaspoon garlic paste


Preheat oven to 375° F and line a baking sheet with parchment.

Toss prosciutto, squash, carrots and red onion with 2 tablespoons olive oil and salt and pepper.

Roast on prepared pan for 30 minutes, stirring twice while roasting.

Meanwhile, massage kale in a large serving bowl with remaining tablespoon olive oil and a pinch of sea salt.

Once vegetables are cooked, allow to cool for 5 minutes.

Combine dressing ingredients with a whisk or shake briskly in a lidded glass jar.

Add torn radicchio, goat cheese, pecans, seeds and apple to kale and lightly toss; top with roasted vegetables.

Serve with dressing.