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Wilted Greens Salad with Squash, Apples, and Country Ham

Wilted Greens Salad with Squash, Apples, and Country Ham

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This seasonal wilted greens salad offers a sophisticated balance of flavours and textures, combining earthy turnip or beet greens with the sweetness of roasted butternut squash and crisp apple. By lightly salting and rubbing the greens, you achieve a tender, silken texture that beautifully complements the crunch of the fruit. It is a vibrant, dairy-free dish that feels both nourishing and indulgent.

Perfect as a light lunch or a refined starter, this recipe uses store-cupboard staples like olive oil and lemon juice to create a bright dressing. The addition of salty, crispy ham provides a savoury finish that pairs perfectly with the autumnal squash. For a healthy, colourful meal that is quick to assemble, this salad is an excellent way to make the most of seasonal produce.

Ingredients for Wilted Greens Salad with Squash, Apples, and Country Ham

10 cups fresh turnip or beet greens, or savoy spinach (about 2 bunches), bottom stems trimmed
2 tablespoons kosher salt plus more for seasoning
450g 1" cubes peeled butternut squash
45 ml extra jungfruolja, uppdelad
2 matskedar vegetabilisk olja
110g thinly sliced country ham or prosciutto, torn into pieces
1 apple, such as Braeburn or Fuji, quartered, cored, thinly sliced
2 tablespoons minced shallot
2 matskedar (eller mer) färsk citronsaft
3 tablespoons buttermilk
Coarsely cracked whole black peppercorns

How to make Wilted Greens Salad with Squash, Apples, and Country Ham

Gently rub greens with 2 tablespoons salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.

Meanwhile, preheat oven to 218°C. Line a rimmed baking sheet with foil. Toss squash with 1 tablespoon olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes. Let cool.

Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1-2 minutes per side. Transfer to paper towels to drain.

Add squash, apple, shallot, lemon juice, and remaining 2 tablespoons olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper.

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