Now that fall has officially arrived, you can celebrate the change of seasons by preparing various comfort meals. This recipe encompasses sweet and salty autumn flavors using foods that are in season, including kale, apples, and squash. This warm harvest salad takes just a little more than one hour to prepare and feeds between three to four people.

Ingredients for the Salad

• 3 ounces prosciutto
• 1 bunch kale, stems removed
• 1 medium delicata squash, cut lengthwise and sliced into half moons
• 2 apples, cored and chopped (about 2 1/2 cups)
• 1/2 cup walnuts, chopped
• 2 tablespoons extra virgin olive oil

Ingredients for the Vinaigrette

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon rice wine vinegar

Instructions

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Place the prosciutto flat on the baking sheet, and bake for 10 to 12 minutes until it's crispy. Transfer the prosciutto to a wire rack to cool.
2. Increase the oven temperature to 400 degrees. Combine the sliced delicata squash with 1 tablespoon of olive oil. Place the squash on the same lined baking sheet used for the prosciutto. Bake for 20 minutes, flip the squash, and bake for another 10 minutes. Transfer to a large bowl.
3. Roughly chop the kale leaves. Use the remaining tablespoon of olive oil and drizzle it over the kale. Move the kale to the same baking sheet used for the prosciutto and squash. Bake for 10 minutes until the edges are slightly crispy.
4. Make the vinaigrette. Combine the extra-virgin olive oil and rice vinegar. Whisk until emulsified.
5. Combine the kale, delicata squash, chopped apples, and walnuts in a large bowl. Pour the vinaigrette over the top, and toss to combine. Before serving, break up the crisped prosciutto and stir it into the salad.

Source: Chelseajoyeats.com