Crispy Prosciutto Salad with Apples and Feta

Crispy Prosciutto Salad with Apples and Feta is a delicious mix of salty, sweet, and tangy flavors that come together beautifully. It combines all the best flavors of fall, featuring spicy arugula, juicy apples, fresh figs, candied pecans, and crispy prosciutto. All tossed in a homemade maple-balsamic vinaigrette.

This colorful Crispy Prosciutto Salad with Apples and Feta is a real crowd-pleaser. It’s perfect for gatherings, whether you’re hosting a holiday dinner or a casual get-together. Everyone will love the mix of flavors and textures, making it a great addition to any table.

Serve this harvest apple salad with Short Rib Ravioli with Gremolata, Baked Tuscan Chicken, and Corn Chowder with Sausage.

What Is Prosciutto?

The highlight of this dish is the crispy prosciutto, which adds a deliciously savory crunch. Prosciutto comes from Italy, specifically from regions like Parma, San Daniele, and Modena. It’s made from the hind leg of a pig and is dry-cured, which means it’s seasoned with salt and then air-dried for several months to develop its rich flavor and melt-in-your-mouth texture.

When baked in the oven, it turns into this delicious crispy topping. It’s rich, salty flavor complements the sweetness of the apples and creaminess of the feta cheese. Each bite is perfectly balanced.

Why You’ll Love This Arugula Fall Salad

• Fall flavors- This salad really showcases all the amazing flavors of autumn, like crisp apples, fresh figs, pomegranates, and candied pecans.
• Crispy prosciutto- Baking the prosciutto in the oven gives it a whole new texture, making it the perfectly crispy topping for salads.
• Delicious dressing- The maple-balsamic brings everything together. Made with sweet balsamic, fresh sage, dijon and a secret ingredient, maple butter!
• Vibrant colors- The colorful ingredients make this salad the perfect centerpiece for your table.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Prosciutto- You can find prosciutto in the deli section at most grocery stores. The prosciutto should have a rosy pink color with some marbling of fat throughout.
• Apples- Use a variety of crisp apples like Honeycrisp, Fuji, or Gala for the best texture and flavor. You can also substitute with fresh pears.
• Arugula- I use baby arugula in this salad which adds a lovely peppery flavor. You can substitute with mixed greens, shredded brussel sprouts, kale or baby spinach.
• Feta cheese- Crumbled feta cheese adds creaminess and a salty element to this salad. You can also use goat cheese or blue cheese.
• Nuts- Candied pecans add sweetness and crunch. Substitute with walnuts, almonds or even sunflower seeds for a nut-free option.
• Figs- In this recipe I use fresh black mission figs. Use whatever variety you like and if you can’t find fresh, you can use dried figs.
• Pomegranates- I always choose pomegranates that are heavy in weight, which usually means it’s packed with juicy seeds. You can also buy pomegranate arils (seeds) if you want to skip the hassle of removing them yourself.

Maple-Balsamic Dressing

With just a few simple ingredients, you can make one extraordinary dressing!

• Maple butter- Maple butter adds a delicious sweet and rich flavor. It’s made by heating maple syrup which is then cooled and whipped to create a smooth, creamy texture. If you can’t find it, you can use maple syrup.
• Dijon mustard- Adds a tangy kick and helps emulsify the dressing. Whole grain mustard can be used as an alternative. I do not recommend using yellow mustard.
• Balsamic vinegar- Use a good-quality balsamic vinegar. Traditional balsamic vinegar is made in Modena and aged for a minimum of 12 years. Look for labels that say “Aceto Balsamico Tradizionale.” Other commercial balsamic vinegars are typically less expensive and aged for a shorter time. It will usually say “Balsamic Vinegar of Modena.”
• Shallot- Adds a savory onion flavor to the dressing.
• Herbs- I use fresh sage and fresh thyme which adds a wonderful earthy flavor. You can also use oregano or basil as a substitute.
• Olive oil- Use a high-quality extra virgin olive oil. Avocado oil is a great alternative.

Step By Step Instructions

STEP 1: Cook the prosciutto. Preheat oven to 375℉. Line a baking sheet with parchment paper. Then, arrange slices of prosciutto in a single layer. Bake for 10-15 minutes or until prosciutto is crispy, keeping a close eye to prevent burning. Once done, remove from the oven and let cool before breaking it into smaller pieces.

STEP 2: Make the maple-balsamic dressing. While the prosciutto is baking, prepare the dressing. In a small blender, combine maple butter, dijon mustard, garlic, sage, thyme, balsamic, and olive oil. Blend until well combined. Adjust seasoning to taste with salt and pepper.

STEP 3: Assemble the salad. In a large salad bowl, combine the arugula, sliced apples, chopped figs, and pomegranate seeds. Then, drizzle the dressing over the salad and gently toss to coat the ingredients evenly. Finally, top with crispy prosciutto, candied pecans, feta cheese and extra pomegranates (if desired). Serve immediately and enjoy!

Expert Tips For Making The Best Prosciutto Salad

Keep the apples fresh. If you’re prepping ahead, toss the apples in a bit of lemon juice. You can also soak them in saltwater, by mixing 1 teaspoon of kosher salt and 1 cup of water. Soak for 5 minutes and drain. This prevents the apples from browning.

Presentation- Arrange the salad in a bowl or platter for a beautiful presentation. Layer the ingredients to showcase the vibrant colors of the apples, pomegranate and prosciutto.

Prep in advance. You can prepare all the components ahead of time. Slice the apples, and figs, make the dressing and cook the prosciutto a few hours before serving. Just keep everything stored separately until you’re ready to assemble. This will save you a lot of time.

Seasonal fruits- Feel free to get creative with your fruit choices. Alongside apples, consider adding pears, citrus segments (like oranges or grapefruit), persimmons or grapes.

Make it more filling. To make this salad more filling, you can easily add some protein. Grilled chicken or herb roasted turkey slices are great options. Lastly, don’t forget about quinoa-it’s a great way to boost protein and add a hearty texture to your salad.

Frequently Asked Questions

Storing

Transfer the leftover salad to an airtight container and keep it in the refrigerator for up to 2 days. Keep in mind that the texture of the salad and greens will change by adding the dressing. For this reason, I recommend storing the salad and its components separately from the dressing to maintain their freshness.

Variations

Feel free to mix and match these variations to suit your taste!

• Protein boost- To make this a complete meal, consider adding some protein, like grilled chicken, salmon, chickpeas or hard-boiled eggs.
• Cheese options- Use goat cheese, white cheddar, blue cheese, or even a creamy burrata for change in flavor and texture.
• Grains- Incorporate cooked quinoa, farro, wild rice, or barley to make this salad more filling.
• Dressing variations- Besides maple-balsamic dressing, this salad pairs well with honey-mustard vinaigrette, apple cider dressing, citrus-based dressings or fig-balsamic vinaigrette.