A fellow stylist posted the first fall leaf on Facebook today. Somehow it made me think of this salad I make every fall. It's simple, full of flavor and does not take long to make. It's a great meal in it self or served with some grilled chicken or white fish.
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Serves 4

1 butternut squash, peeled and all seeds taken out, then sliced
olive oil
16 slices of prosciutto, dried in the oven until crispy
1/2 cup black olives
1 bunch arugula
olive oil, to drizzle

  1. Start with the butternut squash.
  2. They can be grilled in the oven or outside on the grill.
  3. Rub them in with olive oil, salt and pepper before grilling.
  4. They need about 4 minutes on each side.
  5. Take them off and plate them with prosciutto, olives and arugula.
  6. Drizzle with olive oil before serving.


Photography by Studio Dreyer Hensley

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