Crispy Prosciutto and Pomegranate Salad

5 from 7 votes

Crispy Prosciutto and Pomegranate Salad

This Crispy Prosciutto and Pomegranate Salad recipe is a light and crisp salad that can be enjoyed as a main dish topped with chicken or shrimp, or even as a side salad.

Prep Time15

Cook Time12

Total Time27

Course: Salad, Side Dish

Cuisine: American

Keyword: pomegranate salad, prosciutto salad

Servings:

Calories: 361kcal

Author: Jordan

Ingredients

Salad

3 ounces prosciutto
2 cups baby arugula
2 cups butter lettuce, roughly chopped
5 ounces feta cheese, crumbled
1/4 cup pomegranate arils
1 fuji apple, diced
1/4 cup candied walnuts, chopped

Champagne Vinaigrette

2 cloves garlic, minced
1/4 cup champagne vinegar
1/2 cup extra virgin olive oil
1.5 tablespoons Dijon mustard
1.5 tablespoons honey
1/2 of a small lemon, juice (about 2 teaspoons)
1/2 teaspoon salt*
1/4 teaspoon fresh ground black pepper

Instructions

Preheat the oven to 400° F and line a baking sheet with tin foil. Lay the prosciutto on the prepared baking sheet and bake for 12-15 minutes, or until crispy.
While the prosciutto is in the oven, combine all of the vinaigrette ingredients in a small bowl and whisk until fully emulsified. You can also use a food processor for this.
Place the arugula and butter lettuce in a large mixing bowl and add half the vinaigrette. Toss until lettuce is fully coated.
Add the feta cheese, pomegranate arils, apple, and candied walnuts to the bowl and toss. Add more vinaigrette if needed. Serve with chicken, salmon, or as is!

Notes

I personally feel like there is enough salt from the salad ingredients that I don't add salt to the dressing but if you are making the dressing for another salad or to save for later, you'll want to add a pinch!

Nutrition