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Crispy Prosciutto, Fig, & Butternut Squash Salad

This Crispy Prosciutto & Butternut Squash Salad is an easy, flavorful, and light salad, perfect for transitioning from summer to fall.
Course Appetizer, Salad, Side Dish
Keyword Butternut Squash Salad
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Author Kelly


  • 4 cups peeled and diced butternut squash
  • 1 tablespoon + 1 1/2 teaspoon coconut oil, divided
  • 1 cup balsamic vinegar
  • 1/2 cup raw pecans
  • 1/4 teaspoon cinnamon
  • 8 pieces prosciutto
  • 8 cups mixed greens
  • 8 fresh figs, sliced horizontally
  • salt and pepper, to taste


  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss butternut squash with 1 tablespoon coconut oil and salt and pepper. Bake for 30-35 minutes, stirring occasionally, until soft and slightly brown.
  • Place the balsamic vinegar in a small sauce pan over medium heat. Bring to a boil and then turn down the heat to medium-low and let simmer for 20 minutes. Remove from heat and let it thicken. It coat the back of a spoon.
  • While the dressing and butternut squash cook, make the prosciutto. Heat a small cast iron or sauté pan over medium heat. Add 1 teaspoon coconut oil and let it get hot, about 1-2 minutes. Rip each slice of prosciutto in 4 pieces. Place the pieces in the hot pan and let cook on each side 1-2 minutes. It should get crispy, like bacon. Place on a paper towel lined plate and set aside.
  • When the butternut squash has 10 minutes left, toss the pecans with 1/2 teaspoon coconut oil and cinnamon and place on a parchment lined baking sheet. Bake for 8-10 minutes until crispy.
  • Assemble the salad. Place mixed greens, butternut squash, prosciutto, pecans, and figs in a large bowl. Top with desired amount of dressing and mix well.
  • Enjoy!