This Arugula Salad recipe has become my go to salad any time of the week. Especial when you add pears, goat cheese and prosciutto for a sweet and salty combination that's irresistible!
Make it for lunch, make it as an appetizer for your next dinner party! Pair it with my Black Olive and Rosemary Focaccia Bread Recipe, my Crispy Fried Calamari or my Grilled Squid on the Barbecue for a pair made in heaven.

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Not to mention that it's a somewhat of a nutritious option for lunch or a light dinner. This Arugula Salad recipes comes together in about 15 minutes and requires no cooking. Sweet Pears, Salty Prosciutto and tangy Goat Cheese make this a salad you won't forget.
This Arugula Salad is great any time of the year, Summer, Winter, Spring or Fall.
This was inspired by a recent take out order from a local Italian restaurant called Marcello's Pizzeria in Vaughan, Ontario, and pairs well with pizza using this easy homemade pizza dough recipe.
Ingredients
It's always best to use fresh and organic ingredients for the best salad because the majority of the ingredients you are using don't require cooking. Fresh ingredients usually have less bacteria if stored properly. After all, you wouldn't want to bit into mushy pear or spoiled arugula.
- Arugula
- Pistachios
- Honey
- Prosciutto
- Goat Cheese
- Olive oil and rice vinegar
See recipe card for quantities.
How to Make Arugula Salad at Home
If you are making one or two servings, use the salad bowl you will be serving the arugula salad from to make the dressing. This way you'll have one less dish to wash from making the salad dressing.
Mix the olive oil, rice vinegar, honey and salt in the bowl.
Place about two cups of arugula in the bowl an using a fork scrape pieces of goat cheese and top the salad with it.
I usually remove the fat from the prosciutto, cut it into smaller or thinner pieces and roll it up before I place it on the the salad.
Slice the pear on a cutting board, remember to get around the core.
Top the salad with the pear, prosciutto and sprinkle a handful of pistachios on top. Toss and enjoy!
When I don't have my mom and dad's prosciutto on hand, I usually rely on San Danielle Prosciutto packed in slices. Because we eat it during the week, we usually get the jumbo pack.
Storage
Unless you are making an arugula salad for four, it's unlikely that you'll use up all the arugula. Leafy greens tend to spoil easily. One trick I learned is to place a paper towel in the container with my salad greens in the refrigerator.
Placing a paper towel in the container helps to absorb the moisture and keeps the leaves dry and fresh.
These ingredients don't stand up well to freezing or storage after you have prepared the salad.
Top Tips
This salad is best made and served immediately. The longer it sits the longer the arugula salad will wilt and soften. It won't look very appealing and will shrink down considerably.
If your pears are hard or not ripe yet, place them by a window for a couple of days. Then place them in the fridge to keep them fresh.
Substitutions and Variations
Unfortunately this recipe can't be made vegan. But you could change it up by substituting a few of the ingredients if you don't eat meat.
- Arugula - instead of Arugula, you can use spinach or a spring mix.
- Goat Cheese/Prosciutto - use roasted tofu squares, bacon or sundried tomatoes.
- Honey - use date paste or dried fruit.
- Spicy - add chili pepper flakes or banana peppers
- Deluxe - add avocado, olives, crispy onions or dried cranberry
- Kid friendly - add crushed potato chips on the side or serve it with cheese pizza !
Equipment
Basic equipment like measuring spoons, a large salad bowl and a measuring cup are all you need to prep and make this salad.
Sweets to Try
Recipe Details
Arugula Salad Recipe
https://easyhomemaderecipes.caIngredients
Dressing
- 3 tbsp olive oil
- 1 tbsp rice vinegar or any mild white vinegar
- salt and pepper to taste
- 2 tbsp Honey
Salad
- 2 cups Arugula
- 1 oz Goat Cheese 2 tablespoons
- 1 Pear sliced
- ½ oz Pistachios chopped (about 2 tablespoons)
- 1⅓ oz Prosciutto 3 slices, cut in half
Instructions
- Place dressing ingredients in the bottom of a salad bowl and mix gently.3 tbsp olive oil, 1 tbsp rice vinegar, 2 tbsp Honey, salt and pepper
- Place arugula over the dressing.2 cups Arugula
- Dolop goat cheese over arugula. Mix salad and ingredients gently using tongs to fold all ingredients.1 oz Goat Cheese
- Add pistachios.½ oz Pistachios
- Place sliced pears on top.1 Pear
- Take three slices of prosciutto and remove any fat by pulling it off each slice. Tear each slice of prosciutto to make smaller slices. Roll each piece of prosciutto and place strategically on salad all the way around the bowl.1⅓ oz Prosciutto
- Serve immediately.
Notes
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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