Hello, all! This is my first post on A Cookable Feast in a year and a half, and writing it admittedly felt daunting at first. But now, as I put the finishing touches on it, I’m feeling very happy to be back.
After blogging pretty consistently on here for almost three years, I hit a wall in early 2018. I posted only twice that year and not at all in 2019 – despite establishing a goal for myself in the beginning of that year to post recipes monthly!
I created and photographed this Tuscan Kale, Cannellini, and Prosciutto Salad recipe in 2018. I meant to post it in 2019 – and then earlier this year, when it was more seasonally appropriate. A salad made with prosciutto, kale, Parmesan cheese, and a maple balsamic dressing doesn’t exactly scream spring, does it? But I decided to post it now because I’ve been really wanting to get back into blogging here – and given the extra time I have on my hands due to life-impacting world events, I figured I really have no excuse to get this up.
Prosciutto, Pear, and Fontina Arugula Salad with Roasted Squash and Spicy Pecans is LIFE, people!
This is one of those recipes where I had to include pretty much every ingredient in the title because I liked them all so much. I’m OBSESSED with this salad with its chunks of ripe, juicy pear, savory acorn squash, salty prosciutto, creamy fontina, cayenne-kissed toasted pecans, and sweet maple vinaigrette dressing. And arugula! Arugula is my soulmate, true-love green. I’m enamored with its peppery, delicate fronds and how it seems to go well with everything.
This rich, flavorful, filling, very fall-ish salad was inspired by a dish that has lingered in my memory since I had it earlier this year at a Detroit restaurant called Dime Store (I did a post on my brunch visit to that establishment on my other blog, 100 Places in the D).
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