• 500 gr curly kale
  • 500 gr cleaned pumpkin
  • 4/6 slices of prosciutto di Parma

Dressing ingredients

  • 60 gr Parmesan cheese
  • Balsamic vinegar
  • Olive oil
  • salt and pepper

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Everyone loves salads! Love my salad is about fun, joy and vitality - helping to change the image of vegetables. Read more
Total votes: 113

This month we have chosen to use the pumpkin, queen of many Italian dishes such as ravioli Modena. To dampen the sweetness we served with Parma Ham and Parmesan shavings.
We could not leave out the balsamic vinegar you to give character and a pleasant acidity to the salad.


Cut the squash in cubes and saute in a pan over high heat with a tablespoon of olive oil, salt and pepper. 
Continue cooking, stirring regularly until the squash will be soft and golden. Cut the ham in stripes and leave aside.
Meanwhile chop the kale and put into a pan with olive oil, salt and pepper and fry for a few minutes. 
Add the pumpkin, mix and divide into four plates. Serve with the ham, Parmesan flakes and season with balsamic vinegar. 
Bring to taste with salt and pepper. 

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