Black Combe Air-Dried Ham Salad with Warm Butternut Squash

October 28, 2016

Serves: 4

12 slices Black Combe ham
1 small butternut squash
8 sage leaves
3 garlic cloves, crushed
120ml olive oil
350g chestnut mushrooms, thickly sliced
1 pack of baby spinach, washed
1 whole garlic bulb
Salt and pepper

3 tbsp olive oil
1 tbsp apple balsamic vinegar 


  1. Peel, halve and de-seed the squash, cut into small chunks. Toss the squash, sage leaves and crushed garlic in 2 tbsp of olive oil and season generously. Chop whole garlic bulb in half and add to tin. Roast in a preheated oven at 180 degrees centigrade for 40 minutes or until tender.
  2. Fry the mushrooms in the remaining oil, fry until the mushrooms are tender and the liquid has evaporated. Season to taste. Once cooked, leave to cool slightly.
  3. Mix together the dressing ingredients and toss ¾ of the dressing with the mushrooms and squash.
  4. Place a layer of baby spinach on a plate and spoon over the mushrooms and squash, then tear the ham into large pieces and place over the mushrooms and squash.
  5. Drizzle the remaining dressing over the ham. Serve with crusty bread.