Perfect for gatherings or holiday meals, this arugula burrata salad with prosciutto, pear, honey-roasted nuts and a tangy shallot-champagne vinaigrette is elegant, visually striking and exceptionally flavorful.
This post contains affiliate links from Amazon and other retailers. I may earn a small commission from qualifying purchases at no extra cost to you. Thank you for your support.
Why you’ll love this salad
- Delicious flavor contrasts: peppery arugula balances creamy burrata, salty prosciutto, sweet pear and crunchy honey-roasted nuts. Microgreens add color and a nutrient boost, while the shallot-champagne vinaigrette ties everything together.
- Simple yet impressive: it’s easy to prepare but looks beautiful on a platter, making it ideal for dinner parties, potlucks or holiday menus. The components can be prepped ahead (see tips) so assembly is fast.
Key ingredients
- Arugula: its peppery bite balances creamy cheese and salty prosciutto. Substitute mixed greens, baby kale or romaine if preferred.
- Burrata: rich and creamy — fresh mozzarella is a fine substitute.
- Prosciutto: delicate, salty cured ham that complements the other flavors.
- Pears: sweet and juicy, a great fall addition. Apples work well as an alternative.
- Honey-roasted almonds: sweet, crunchy nuts add texture. Swap for pecans, walnuts or cashews as desired.
- Microgreens: optional, but they add visual appeal and flavor.
- Shallot-champagne vinaigrette: bright and tangy with a gentle shallot bite. Good quality store-bought vinaigrette can be used in a pinch, but homemade is quick and worth it.
How to make the salad
- Prepare the components: chop or tear prosciutto into bite-sized pieces and slice the pears just before assembly to prevent browning.
- Whisk the vinaigrette: combine olive oil (or avocado oil), champagne vinegar (or white wine vinegar), Dijon mustard, finely chopped shallots, garlic powder, salt and pepper until emulsified.
- Roughly chop the honey-roasted almonds or your nut choice.
- Assemble the salad on a large platter or in a bowl: arrange arugula, add burrata, scatter prosciutto, pear slices, chopped nuts and microgreens.
- Drizzle the vinaigrette over the salad, toss gently to combine, and serve immediately.
Whisk the vinaigrette until smooth.
Roughly chop the nuts for texture.
Tips
- Choose quality ingredients: since this salad has few components, fresh burrata, ripe pears and good prosciutto make a big difference.
- Slice pears just before serving: to avoid browning, cut them right before assembling the salad.
- Season to taste: adjust salt and pepper after adding prosciutto and vinaigrette to balance flavors.
Frequently asked question
You can prep the components separately—wash and dry the greens, slice pears just before serving, chop nuts and prosciutto, and make the vinaigrette ahead. Do not dress or assemble the salad until right before serving to avoid sogginess.
Arugula Burrata Salad with Prosciutto
Ingredients
- 8 cups arugula
- 8 ounces burrata
- 7–8 slices prosciutto, chopped or torn
- 1–2 pears, sliced or chopped
- 1/3 cup honey-roasted almonds (or nuts of choice)
- 1 cup microgreens (optional)
For the shallot-champagne vinaigrette
- 1/4 cup extra-virgin olive oil (or avocado oil)
- 1/4 cup champagne vinegar (or white wine vinegar)
- 1 heaping teaspoon Dijon mustard
- 2 tablespoons finely chopped shallots
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, more or less to taste
- 1/8 teaspoon black pepper, more or less to taste
Instructions
- Whisk together all vinaigrette ingredients: oil, vinegar, Dijon mustard, finely chopped shallots, garlic powder, salt and pepper.
- Roughly chop the almonds. Slice the pears and prosciutto.
- Assemble the salad: combine arugula, burrata, prosciutto, pear slices, nuts and microgreens. Drizzle with vinaigrette, toss gently and serve immediately.
Notes
- Nuts: feel free to use candied pecans, walnuts, or toasted hazelnuts if you prefer a different flavor or texture.
- Vinegar: champagne vinegar is bright and delicate; white wine vinegar is a good substitute.
*Nutritional values are approximate and depend on specific brands and portion sizes.
Nutrition
Serving: 1 serving | Calories: 417 kcal | Carbohydrates: 12.3 g | Protein: 15.7 g | Fat: 35.6 g | Saturated Fat: 10.2 g | Sodium: 265.8 mg | Fiber: 3.9 g | Sugar: 6.1 g
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I create approachable, nutrient-rich recipes that are flavorful and not overly complicated. I’m a mom, former nutritionist, recipe developer and photographer who loves sharing inspired, balanced dishes.