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About This Recipe
This salad is one of those recipes that looks and tastes impressive while requiring almost no cooking. The combination of crisp apples, the saltiness of the prosciutto, creamy feta, and crunchy glazed pecans creates the perfect balance of flavors and textures in every bite.
I love this recipe because it’s the kind of salad that works for almost any occasion. Serve it as a quick lunch, pair it with grilled chicken or salmon for dinner, or add it to a holiday table when you want something fresh and colorful. The balsamic glaze ties everything together with just the right amount of sweetness and tang.
Even better, this recipe comes together in about 15 minutes, making it ideal for busy weekdays, quick lunches, or effortless entertaining.
For more of my favorite salads, try my Blueberry Grilled Chicken Salad, Magic Spice Salmon Superfood Salad, Simple Salad with Goat Cheese and Cranberries, Balsamic Grilled Chicken Salad with Strawberries and Goat Cheese, or Warm Steak and Potato Salad with Feta Cheese.
Why You’ll Love This Prosciutto Salad Recipe
- Easy to make: This salad feels fancy but is quick and easy to make with minimal prep!
- Full of flavor: Made with fresh ingredients that are sweet, salty, creamy, and crunchy in every bite
- Versatile: Perfect as a side salad or light entrée salad
- Great for hosting: Simple but elegant enough for holidays and dinner parties
- Customizable: Easy to customize with different cheeses, nuts, or greens
- Red apple: I used SugarBee, but you could also use a Honeycrisp apple, Cosmic Crisp, or really any sweet apple you love. Thinly slicing the apples helps them blend perfectly into the salad while adding crisp texture and natural sweetness.
- Prosciutto: Salty, savory prosciutto adds incredible flavor and makes this salad feel extra special. You can leave the slices soft or crisp them slightly in a skillet for added crunch.
- Fresh arugula: Peppery baby arugula gives this salad its fresh, bold flavor. You can substitute baby spinach, spring mix, or mixed greens if preferred.
- Feta cheese: Highly recommend crumbling a fresh block of feta cheese for the best flavor. You can also use fat-free or reduced-fat if you prefer (or a dairy-free alternative if needed). Goat cheese, shaved Parmesan cheese, or blue cheese crumbles would also work well.
- Glazed pecans: These add the perfect sweet crunch. Candied walnuts, pecans, sliced almonds, or pumpkin seeds are all great substitutions.
- Balsamic glaze: Store-bought or homemade balsamic glaze both work great here. It adds sweetness and acidity that tie all the flavors together beautifully.
- Optional for serving: A drizzle of extra virgin olive oil, flaky sea salt, and freshly cracked black pepper can take the flavors up another notch.
- Extra protein: Add grilled chicken, steak, shrimp, or salmon for extra protein
- More carbs + fats: Add cooked grains like farro or quinoa for extra carbs or avocado for additional healthy fats
- Pop of color: Add pomegranate seeds or dried cranberries for extra sweetness and color
- Make it a fall salad: Swap the apple for sweet pears during fall and winter
- Dairy-free: Make it dairy-free by using a plant-based feta alternative
- Vegetarian: Simple omit he prosciutto and replace with roasted chickpeas for a vegetarian version
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Halve, core, and thinly slice the apple. Then cut the prosciutto into strips lengthwise, then halve crosswise.
2. In a large salad bowl, add the arugula, apple, prosciutto, and half of the feta. Drizzle lightly with olive oil, if desired, and season with salt and pepper to taste.
3. Toss to combine.
4. Serve as 2 entrée salads or arrange on a large platter for sharing. Top with pecans and remaining feta, then drizzle with balsamic glaze before serving.
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
For the best texture, store the balsamic glaze and pecans separately and add them just before serving. If making ahead, wait to slice the apples until shortly before serving to help prevent browning.
Helpful Tips
- Thin apple slices: Thinly slice the apples so they distribute evenly throughout the salad
- Fresh feta > pre-crumbled feta: Use freshly crumbled feta for the best creamy texture and flavor
- Crisp prosciutto: Crisp the prosciutto in the oven or air fryer for added texture
- Balsamic glaze: Add the balsamic glaze right before serving so the greens stay fresh
- Entertaining: Arrange the salad on a platter for a beautiful presentation when entertaining
What kind of apples work best in this salad?
Sweet, crisp apples work best. SugarBee, Honeycrisp, Cosmic Crisp, Pink Lady, or Fuji apples are all great options.
Can I make this prosciutto apple arugula salad ahead of time?
You can prep the ingredients ahead, but it’s best to assemble it right before serving so the arugula stays fresh and the apples stay crisp.
What pairs well with this salad?
This delicious salad pairs beautifully with grilled chicken, salmon, pasta dishes, soup, or crusty bread. It also works well as part of a holiday spread.
Can I use a different cheese?
Absolutely. Goat cheese, Parmesan shavings, blue cheese, or even creamy burrata would all be delicious.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Prosciutto Apple Arugula Salad
Ingredients
- 1 medium red apple I used SugarBee
- 2 oz. prosciutto
- 4 cups fresh arugula (~85g)
- 1/2 cup feta cheese (56g) crumbled
- 1/4 cup glazed pecans (28g)
- 2 Tbsp. balsamic glaze
Optional for serving:
- Drizzle of extra virgin olive oil
- Salt & black pepper
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Instructions
- Halve, core, and thinly slice the apple.
- Cut prosciutto into strips lengthwise, then halve crosswise.
- In a large bowl, combine arugula, apple, prosciutto, and half of the feta. Drizzle lightly with olive oil, if desired, and season with salt and pepper to taste.
- Serve as 2 entrée salads or arrange on a large platter for sharing. Top with pecans and remaining feta, then drizzle with balsamic glaze before serving.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
