The bitterness of radicchio is offset by the innate sweetness of apple and pumpkin. The prosciutto provides that lasting and pleasant saltiness characteristic of cured meats. While you can certainly serve small portions
of this salad as an appetizer before a larger meal, I find that it’s filling enough to stand on its own as a main course.
I typically make this using the Golden Delicious pumpkin, though any sweet pie pumpkin will work. The Golden Delicious is tear-shaped, with brilliant red-orange skin and firm, sweet flesh.

SERVES 4 TO 6

INGREDIENTS

• 1 small pie pumpkin (about 3 pounds)
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon coarse unrefined sea salt
• 2 heads radicchio, cored and coarsely chopped
• ½ cup chopped pecans
• 1 apple, cored and sliced no thicker than ⅛ inch
• 2 ounces thinly sliced prosciutto, cut into ¼ -inch ribbons
• Cold-pressed pumpkin seed oil or walnut oil, for drizzling
• Aged balsamic vinegar, for drizzling

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Peel the pumpkin, then cut it in half with sturdy knife, scoop out its seeds with a spoon, and chop it into chunks about ½ inch thick.
3. Toss it with 1 tablespoon of the olive oil and sprinkle it with ¼ teaspoon of the sea salt.
4. In a separate bowl, toss the chopped radicchio with the remaining 1 tablespoon of olive oil and ¼ teaspoon salt.
5. Spread the pumpkin on a baking sheet in a single layer and roast for about 30 minutes, until its flesh softens and its edges begin to caramelize and brown. Turn the pumpkin once as you roast it to promote even cooking.
6. Add the radicchio to the pan and continue roasting for 12 to 15 minutes, until the edges of the radicchio leaves brown and wilt.
7. Remove the baking sheet from the oven and allow to cool for about 5 minutes before assembling the salad.
8. Toss the roasted radicchio and pumpkin with the pecans, apple, and prosciutto.
9. Drizzle with the pumpkin seed oil and balsamic vinegar before serving.