Fall just got a little more delicious. This Apple & Prosciutto Salad with Arugula is all about balancing crisp, juicy apples with salty prosciutto, nutty cheese, and crunchy toasted nuts. Toss in a few cranberries or pomegranate seeds for a little pop, and finish it with a honey-Dijon dressing that somehow manages to be both bright and cozy.

It’s light, it’s fresh, and it’s the kind of salad that feels effortless but somehow impresses every single time—perfect for a weeknight dinner or a festive fall lunch. Bonus: it pairs beautifully with a glass of white or rosé—something juicy and bright to echo those autumnal flavors without stealing the show.

Fresh salads with shaved cheese and greens served alongside decorative pumpkins and pinecones.

 

Serves: 4

 


Ingredients


  • 5 oz baby arugula
  • 2 crisp apples (like Honeycrisp or Pink Lady), thinly sliced
  • 4–5 slices prosciutto, torn into bite-sized pieces
  • 1/4 cup shaved Parmesan (or Manchego for a nutty twist)
  • 1/4 cup toasted walnuts or pecans
  • 2 tbsp dried cranberries or pomegranate seeds (optional)



For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt & black pepper, to taste




Wine Pairing Suggestions:



Sonoma:



Napa:




Pro tip: Serve it as a starter, a side, or your main when you’re keeping things light—but don’t be surprised if people start asking for seconds. This salad is basically fall on a plate.



Instructions



1. Make the dressing:

In a small jar, whisk olive oil, apple cider vinegar, Dijon, honey, salt, and pepper until smooth.


2. Assemble the salad:

Place arugula in a large bowl or platter. Top with apple slices, prosciutto, Parmesan, and nuts. Sprinkle dried cranberries or pomegranate seeds if using.


3. Dress & serve:

Drizzle with dressing just before serving and toss lightly.