Skip to main content

Wilted Greens Salad with Squash, Apples, and Country Ham

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

In this article:

Continue reading below

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

  • 45ml extra-virgin olive oil, divided

  • 2 tablespoons vegetable oil

  • 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 tablespoons (or more) fresh lemon juice

  • 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.