Put the butternut squash cubes in a large bowl with the oil and cumin, coriander, paprika, salt and pepper and mix well. Put on a greased baking sheet in a preheated oven at 190°C/375°F/Gas 5 for 25 minutes.
Mix the balsamic vinegar with the lemon juice and mustard and mix with the salad greens and divide between two bowls.
Top with the cooked butternut squash, Prosciutto di San Daniele and Grana Padano and serve.
You can use any salad greens you like. Use romaine for lots of crunch, and rocket (arugula) if you want to add a peppery flavour. Give the salad an iron boost by using spinach and kale.
Keep the dressing simple with the balsamic based dressing recipe we have included. We wouldn't recommend using a creamy dressing, as this is quite a rich salad recipe as it is.