Prosciutto Apple Arugula Salad with Feta, Pecans and Balsamic Glaze

This isn’t your average side salad-it’s a show-stopping main dish that’s perfect for a quick lunch or light dinner. Peppery arugula is tossed with crisp apple slices, luscious prosciutto and creamy feta, then drizzled with a sweet and tangy balsamic glaze. Crunchy pecans add the perfect finishing touch.

Serve it alongside chewy ciabatta toasts brushed with olive oil for a complete, satisfying meal. Ready in just 20 minutes, this salad is as easy as it is impressive.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve the ciabatta crosswise and toast until golden brown.
2. Wash and dry the produce. Halve, core and thinly slice the apple. Cut the prosciutto into strips lengthwise, then halve crosswise.
3. In a large bowl, combine arugula, apple, prosciutto, half the feta, a large drizzle of olive oil, salt and pepper. Toss to coat.
4. Drizzle the cut sides of the toasted ciabatta with olive oil, then cut each half on a diagonal. Divide the salad between bowls. Garnish with pecans and the remaining feta. Drizzle with as much balsamic glaze as you like. Serve with the olive oil toasts on the side.

Recipe Tips

FAQ

Can I make this salad ahead of time?

It’s best enjoyed immediately, but you can prep the ingredients in advance. Store the arugula, apple slices, prosciutto and dressing separately, then assemble just before serving.

What can I use instead of balsamic glaze?

You can substitute with a simple vinaigrette made from balsamic vinegar and olive oil or use a store-bought balsamic reduction.

Is this salad gluten-free?

The ciabatta contains gluten. To make it gluten-free, serve with gluten-free bread or omit the toasts.