Spinach Arugula Salad with Crispy Prosciutto

Spinach and arugula salad topped with cirpsy prosciutto, pine nuts, marinated tomatoes, and balsamic vinaigrette.

Spinach Arugula Salad with Crispy Prosciutto

This delicious arugula and spinach salad is the perfect contrast of textures and flavors. Made with spinach and zesty arugula, topped with crispy prosciutto, marinated tomatoes, toasted pine nuts, creamy goat cheese, and a tangy balsamic lemon dressing.

Course Appetizer, Main Course, Salad

Cuisine American

Keyword arugula, salad, spinach

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 454kcal

Author Lauren LeBlanc

Equipment

baking sheet
parchment paper
zester
Glass jar
Measuring spoons
Measuring cups

Ingredients

Marinated tomatoes

1 pint cherry tomatoes halved or quartered, (2 cups)
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 clove garlic minced
3-5 fresh basil leaves sliced thin (chiffonade)
Salt and pepper

Lemon Balsamic Vinaigrette

¼ cup balsamic vinegar
⅓ cup extra virgin olive oil
1 teaspoon lemon juice
lemon zest from ½ lemon
1 clove garlic minced
Pinch red pepper flakes

For the salad

3 ounces fresh spinach
3 ounces fresh arugula
2 ounces goat cheese
¼ red onion thinly sliced
¼ pound prosciutto thinly sliced, not too thin
¼ cup toasted pine nuts
freshly cracked black pepper and flakey sea salt

US Customary - Metric

Instructions

PREP: Preheat the oven to 375°F (190°C). Cut tomatoes into halves or quarters, depending on their size. Chiffonade basil (cut into very thin strips). Mince garlic cloves and divide in half. Zest lemon, then squeeze. Thinly slice red onion. Lay out slices of prosciutto on a parchment paper lined baking sheet.
1 pint cherry tomatoes, 3-5 fresh basil leaves, lemon zest from ½ lemon, ¼ pound prosciutto
CRISP: Bake prosciutto for about 10 minutes until crispy. Set aside.
MARINATE: While prosciutto is in the oven, add tomatoes, olive oil, lemon juice, half the garlic, and basil to a small bowl. Season with salt and pepper to taste. Mix to combine and set aside.
1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice
VINAIGRETTE: Add balsamic vinegar, olive oil, lemon juice, lemon zest, remaining minced garlic, and red pepper flakes if using to a jar and shake well to emulsify. Season with salt and pepper to taste. Shake again before serving.
1 clove garlic, ¼ cup balsamic vinegar, ⅓ cup extra virgin olive oil, 1 teaspoon lemon juice, Pinch red pepper flakes
ASSEMBLE: Add spinach and arugula to a bowl. Top with marinated tomatoes and red onion. Drizzle over vinaigrette and toss to combine. Top with goat cheese, crispy prosciutto, and pine nuts. Top with freshly cracked salt and pepper.
3 ounces fresh spinach, 3 ounces fresh arugula, 2 ounces goat cheese, ¼ red onion, ¼ cup toasted pine nuts

Notes

This recipe makes 4 small side salads or 2 large dinner salads.
How to store leftovers: Store leftovers without dressing in an airtight container and refrigerate for 2-3 days.

Nutrition