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Wilted Greens Salad With Squash, Apples, and Country Ham

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“From Bon Appetit magazine”

Ingredients Nutrition


  1. Gently rub greens with 2 tablespoons of salt; let stand in a large bowluntil they begin to release water and soften, about 15 minutes.
  2. Rinse twice in cold water, squeeze dry and then pat dry with a clean kitchen towel.
  3. Meanwhile, preheat oven to 425 degrees F; line a rimmed baking sheet with foil.
  4. Toss squash with 1 tablespoon olive oil on the prepared sheet; season with salt.
  5. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes; let cool.
  6. Heat vegetable oil in a medium skillet, over medium high heat; cook ham, in batches, until crisp, about 1 or 2 minutes per side; transfer to paper towels to drain.
  7. Combine greens with squash, apple, shallot, lemon juice, and 2 tablespoons olive oil; toss to combine and season with salt.
  8. Divide among serving plates, drizzle with buttermilk, arrange ham over top, and season with crack black pepper.

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