Description
This delicious Pear Arugula Salad with Crispy Prosciutto Twist combines peppery arugula, sweet pears, tangy dried cranberries, and creamy feta cheese, all enhanced by a zesty honey Dijon dressing and topped with oven-baked crispy prosciutto for a perfect balance of flavors and textures. Ideal for a quick, elegant salad to serve as a light lunch or side dish.
Ingredients
Scale
Salad
- 6 slices Prosciutto (feel free to substitute with crispy bacon for a different flavor)
- 4 cups Arugula (any mixed salad greens can be used instead for variety)
- 2 medium Pears, thinly sliced (thinly sliced apples work well as a substitute)
- 1/2 cup Dried Cranberries (consider using pomegranate seeds or dried cherries)
- 1/2 cup Feta Cheese
- 1/4 cup Red Onion, thinly sliced (shallots can serve as a milder option)
Dressing
- 2 cloves Garlic, minced (fresh minced garlic is best for optimum taste)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Dijon Mustard (whole grain mustard is a great substitute)
- 1 tablespoon Honey (consider maple syrup for a vegan alternative)
- 2 tablespoons Red Wine Vinegar (white wine vinegar can be used for a lighter option)
- 1/4 cup Olive Oil (avocado oil can be used for a unique flavor twist)
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup and better crisping of prosciutto.
- Bake Prosciutto: Lay the sliced prosciutto evenly on the prepared pan. Bake for 10-14 minutes until crisp, watching carefully to avoid burning. Remove and let cool slightly.
- Make Dressing: While the prosciutto is baking, combine minced garlic, kosher salt, black pepper, Dijon mustard, honey, red wine vinegar, and olive oil in a jar or small bowl. Shake or whisk vigorously until fully emulsified and smooth.
- Assemble Salad: In a large bowl, toss together arugula, half of the feta cheese, dried cranberries, red onion, and a portion of the crispy prosciutto. Drizzle with the prepared dressing and toss to coat everything evenly.
- Serve: Transfer the dressed salad to a serving platter. Top with the remaining feta cheese, additional crispy prosciutto, and an extra drizzle of dressing for garnish. Serve immediately to enjoy the contrasting textures.
Notes
- Substitute prosciutto with crispy bacon for a different smoky flavor.
- Use mixed greens in place of arugula to vary the salad’s base.
- Apples can replace pears if preferred; thinly slice for best texture.
- Try different dried fruits like pomegranate seeds or dried cherries for added sweetness.
- Blue cheese can be used instead of feta for a stronger cheese flavor.
- Whole grain mustard and maple syrup are good alternatives to Dijon mustard and honey respectively, especially for vegan adaptations.
- Keep an eye on the prosciutto while baking to prevent burning—it crisps quickly.
- Serve immediately after assembling to keep greens crisp and prosciutto crunchy.
