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Prosciutto & Apple Arugula Salad

Prosciutto & Apple Arugula Salad

Prosciutto & Apple Arugula Salad

with Feta, Pecans, Balsamic Glaze & Olive Oil Toasts

Recipe Development TeamUpdated on August 29, 2025

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Step aside, side salad—this star-studded version is the stuff of dinner dreams. We toss peppery arugula with apple slices, luscious prosciutto, and salty feta in a sweet, tangy balsamic glaze that complements the ingredients to a tee. Add chewy ciabatta olive oil toast on the side and finish the salad with a sprinkle of crunchy pecans for a flavorful salad you’ll want to make again and again.

Tags:

Quick

•Easy Prep

•Nutritious Picks

Allergens:

Milk

•Tree Nuts

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Apple

2 ounce

Prosciutto

2 ounce

Arugula

½ cup

Feta Cheese

(Contains: Milk)

½ ounce

Pecans

(Contains: Tree Nuts)

5 teaspoon

Balsamic Glaze

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

Not included in your delivery

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories480 kcal

Fat24 g

Saturated Fat7 g

Carbohydrate45 g

Sugar19 g

Dietary Fiber3 g

Protein16 g

Cholesterol45 mg

Sodium1120 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

Instructions

Toast Bread

1

• Halve ciabatta crosswise; toast until golden.

Prep

2

• Wash and dry produce. • Halve, core, and thinly slice apple. Cut prosciutto into strips lengthwise, then halve crosswise.

Assemble Salad

3

• In a large bowl, combine arugula, apple, prosciutto, half the feta, a large drizzle of olive oil, salt, and pepper.

Finish & Serve

4

• Drizzle cut sides of toasted ciabatta with olive oil; halve on a diagonal. • Divide salad between bowls. Garnish with pecans and remaining feta. Drizzle with as much balsamic glaze as you like. Serve with olive oil toasts on the side.

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