Apple Walnut Salad with Crispy Prosciutto
This crisp, sweet, salty apple walnut salad with crispy prosciutto comes together in just 30 minutes! The perfect side for fall gatherings, holidays, and weeknight dinners.
Ingredients
For the salad:
- 5 oz baby arugula
- 1 small head Curly endive (frisée), torn into bite-size pieces
- 2 large Honeycrisp apples, thinly sliced
- 4 oz prosciutto
- 4 oz goat cheese, crumbled
- 1 small shallot, very thinly sliced
- 1 cup walnut halves
- 2 Tbsp pure maple syrup
- Pinch of kosher salt
For the maple-Dijon apple cider vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 Tbsp apple cider vinegar
- 1½ Tbsp pure maple syrup
- 2 tsp Dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Equipment
- Large Salad Bowl
Instructions
- Preheat the oven to 400°F and arrange the prosciutto in a single layer on a parchment-lined baking sheet.
- Bake for about 8-10 minutes, until crisp. It will continue to crisp as it cools.
- Once cool, break it into larger bite-size pieces.
- Add the walnuts to a dry skillet over medium heat and toast for 2-3 minutes, stirring frequently.
- Drizzle in the 2 tablespoons maple syrup and add a pinch of salt. Cook for another 1-2 minutes, stirring constantly, until the walnuts are glossy and caramelized.
- Immediately transfer the nuts to parchment paper, separating them a little so they don't become one big cluster.
- Let them cool completely, then roughly chop some while leaving a few beautiful halves intact.
- Add the dressing ingredients to a jar. Cover and shake vigorously until creamy and emulsified.
- Taste and adjust salt or vinegar if needed.
- Add the arugula and frisée lettuce to a large shallow serving bowl.
- Layer in the sliced apples and shallots. Add the goat cheese, maple walnuts and crispy prosciutto.
- Just before serving, drizzle with about half to two-thirds of the vinaigrette and gently toss. Add more dressing as desired.
- Finish with a few pieces of crispy prosciutto, walnuts and goat cheese on top so all those gorgeous ingredients remain visible.
- Serve immediately!
Notes
Sandy’s tips:
- Salad storage: This apple walnut salad is best served immediately, although you can store leftovers in an airtight container in the fridge for up to 1 day. Keep in mind that the crunchy components will start to soften over time, and the apples may brown.
- Make ahead: Make the dressing and store it in a glass jar in the fridge for up to a week. I prefer to keep my homemade dressings in mason jars (especially to show off their pretty vibrance), but any sealable jar or airtight container will work. It's normal for the fats to solidify in the fridge - just bring the chilled dressing to room temperature and give it a good shake or whisk before using again. You can also crisp the prosciutto and make the maple walnuts up to 2 days ahead and store them in separate airtight containers at room temperature.
- Skin-on: I prefer to keep the apples unpeeled as the red Honeycrisp skin looks beautiful against the salad greens.
- Shake before use: Shake the salad dressing jar vigorously for at least 30 seconds to ensure the dressing doesn't separate too quickly.
- Drizzle just before serving: I prefer to dress the salad ingredients with this maple-Dijon vinaigrette just before serving to keep the greens crisp and the prosciutto crunchy.
Nutrition Facts
Calories: 454kcal, Carbohydrates: 25g, Protein: 11g, Fat: 37g, Saturated Fat: 8g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 15g, Trans Fat: 0.02g, Cholesterol: 21mg, Sodium: 434mg, Potassium: 505mg, Fiber: 5g, Sugar: 17g, Vitamin A: 2962IU, Vitamin C: 17mg, Calcium: 144mg, Iron: 2mg