Perfect to serve at a gathering or holiday celebration, this arugula burrata salad with prosciutto, pear, honey roasted nuts and a tangy shallot champagne vinaigrette is not only beautiful and elegant but out of this world delicious!
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Why You'll Love This Recipe
- This salad is insanely delicious! Peppery arugula mixed with creamy burrata, prosciutto, crunchy nuts, sweet pears, nutritious microgreens and finished with an irresistible shallot champagne vinaigrette. The different flavors and textures go so well together!
- It's very easy to make but beautiful, impressive and perfect to serve at a gathering with friends and family or a holiday celebration! If you like fun salads for dinner parties, check out my apple brie salad, kale beet salad with an orange vinaigrette and this quinoa arugula goat cheese salad.
Key Ingredients
- Arugula: it's the perfect green for this salad to balance the richness of the burrata and saltiness of the prosciutto. Arugula is peppery, a tad bitter, delicious and nutrient-rich. You could replace it with mixed greens, kale or romaine if you prefer.
- Burrata: creamy, soft, rich and absolutely delicious. It could be replace with fresh mozzarella.
- Prosciutto: salty and delicious, prosciutto is cured Italian ham.
- Pears: sweet and perfect for a fall and holiday salad. Could be replaced with apples if you prefer.
- Honey roasted almonds: I recommend sweet roasted nuts for this salad, they balance the richness very well. I use almonds cause my son is highly allergic to all the other nuts, but you can replace them with cashews, pecans or walnuts if you prefer.
- Microgreens: they could be skipped but they add flavor, color and lots of nutrients.
- Shallot champagne vinaigrette: tangy and delicious, this is my go-to vinaigrette. If you are short in time, you can replace it with a good quality store-bought vinaigrette but I highly recommend making your own (even doubling it and save the extra for salads throughout the week)
How to make this arugula burrata salad with prosciutto
- Chop the prosciutto (or tear it with you hands into smaller pieces), slice or chop the pear.
Whisk together the vinaigrette.
Roughly chop the nuts.
More Salad Recipes
If you love salads check these out!
Tips
- Use good quality ingredients if possible.
- Don't slice the pears too early or they could brown a bit. Slice or chop them right before assembling the arugula burrata salad.
- Adjust salt and pepper to taste.
Frequently Asked Questions
You could have all the ingredients ready to go in separate containers, but I wouldn't assemble it until right before serving. The salad would get soggy, and the pears will brown if cut too early.
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Arugula Burrata Salad with Prosciutto
Equipment
Ingredients
- 8 cups arugula
- 8 ounces burrata
- 7-8 slices prosciutto chopped
- 1-2 pears sliced or chopped
- ⅓ cup honey roasted almonds or nuts of choice
- 1 cup microgreens or more to taste
For the shallot champagne vinaigrette
- ¼ cup olive oil extra-virgin; or avocado oil
- ¼ cup champagne vinegar or white wine vinegar
- 1 teaspoon Dijon mustard heaping
- 2 tablespoons finely chopped shallots
- ¼ teaspoon garlic powder
- ¼ teaspoon salt more or less to taste
- ⅛ teaspoon black pepper more or less to taste
Instructions
- Whisk together all the ingredients for the vinaigrette: oil, vinegar, Dijon mustard, finely chopped shallots, garlic powder, salt and pepper.
- Chop the almonds roughly. Slice the pears and prosciutto.
- Assemble the salad: arugula, burrata, prosciutto, pears, nuts, microgreens. Pour the dressing over, gently mix, serve and enjoy!
Notes
- Honey roasted almonds: you can use any nuts you'd like from pecans, cashews to candied walnuts, up to your preference.
- Champagne vinegar: could be replaced with white wine vinegar or red wine vinegar.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Henny says
I made this and it was a hit. Thank you for the great recipe
Priscilla Lawrence says
Yeah this makes me so happy! Thank you Henny!
Cindy says
This salad is beyond delicious. The mix of flavors leaves your mouth watering for more. Super easy to throw together, looks gorgeous and the dressing is so simple to make. I'm using this recipe for Thanksgiving dinner this year. Yum!