Radicchio, Arugula, Fennel, and Delicata Squash Salad with Crispy Prosciutto

A Note from Feedfeed

Who says salad is boring? Not this holiday stunner! Filled with jewel-toned pomegranate arils, fresh citrus, pleasantly bitter radicchio and crunchy fennel, this salad is ready to dress up any holiday table. 

The salad is finished with shaved Grana Padano cheese, which I highly suggest that you stock up this holiday season. It has a delicate, yet deeply savory flavor with that craveable grainy texture you want in a hard cheese that keeps you coming back for more.  Grana Padano cheese is produced with raw cow's milk in the Po River Valley in northeastern Italy and the unique terroir gives the cheese it's signature sweet and nutty flavor. 

To add a little crunch and punchy of umami, I topped the salad with cirspy bits of Prosciutto di ParmaProsciutto di Parma is produced in it's namesake town of Parma in the heart of the Emilia Romagna region. Lovingly known as "The King of Ham",  Prosciutto di Parma is a 100% natural cured ham without any additives, preservatives, hormones, gluten or coloring agents. It can only be produced from Italian-born and bred pigs and is aged twice as long as many other prosciuttos which results in anamazing depth of flavor and a buttery like texture. 


Recipe and Headnote Molly Adams


Prep time 10mins
Cook time 25mins
Serves or Makes: 6


For the Dressing

  • 1/2 cup olive oil
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon honey
  • kosher salt, to taste
  • black pepper, freshly ground, to taste

For the Salad

  • 2 delicata squash, ends trimmed, seeds discarded and cut into ½ inch rings
  • 2 tablespoons olive oil
  • kosher salt, to taste
  • black pepper, freshly ground, to taste
  • crushed red pepper flakes, to taste
  • 2 ounces Prosciutto di Parma
  • 4 packed cups baby arugula
  • 1 fennel bulb, halved, cored, and thinly sliced (reserve fronds for garnish)
  • 1 head radicchio, cored, leaves gently torn
  • 1 grapefruit, supremed
  • 1 cara cara orange, supremed
  • 1/4 cup pomegranate seeds
  • 1/4 cup pistachios, shelled
  • 1/4 cup Grana Padano cheese, shaved


  • Step 1

    Add all ingredients for the dressing to a medium jar with a tight-fitting lid. Shake the jar until emulsified and set aside.

  • Step 2

    Preheat the oven to 425˚F. Add the delicata squash rings to a rimmed baking sheet and drizzle with olive oil. Season to taste with salt, pepper, and red pepper flakes and roast for about 20 minutes, flipping the rounds halfway through, until golden brown and tender. Set aside.

  • Step 3

    Line a separate sheet pan with parchment paper and place the Prosciutto di Parma on the prepared pan in a single layer. Place in the oven for about 8-10 minutes, or until crisp. Set aside.

  • Step 4

    Place the arugula, fennel, and radicchio in a large bowl and gently toss with about half the dressing. Season with salt and pepper, then placed on a large serving platter. Top with crispy Prosciutto di Parma, roasted squash, grapefruit, orange, pomegranate, pistachios, and Grana Padano cheese.

  • Step 5

    Serve remaining dressing on the side.