Arugula burrata salad
This arugula burrata salad hits the perfect note with its mix of salty prosciutto, creamy burrata cheese, juicy, sweet peaches, and crunchy sunflower seeds. We added some fresh mint to compliment the sweet fruit and the peppery bite from the arugula.
Servings: 6 servings
Ingredients
Vinaigrette
- ⅓ cup olive oil
- ¼ cup fresh lemon juice or apple cider vinegar
- 2 tablespoons honey or maple syrup
- 2 tablespoons chopped fresh mint
- 1 tablespoon Dijon mustard
- pinch Salt and pepper
Salad
- 1 tablespoon fresh lemon juice
- 2 to 3 fresh peaches or apples, melon, or pears
- 5 to 6 cups baby arugula
- ¼ cup fresh mint torn
- 4 ounces burrata or mozzarella
- 6 slices prosciutto
- ¼ cup toasted sunflower seeds
Instructions
- Combine all the vinaigrette ingredients in a jar and shake vigorously.
- Add the lemon juice to a small bowl of cold water. Slice the peaches (or whatever fruit you are using, and place in the lemon water to prevent browning.
- Place the arugula and mint leaves in a large salad bowl and toss with a small amount of the vinaigrette.
- Slice the burrata balls in half and place them on top. Arrange the prosciutto and fruit on the salad, then scatter the sunflower seeds over the top. Serve with additional vinaigrette.
Notes
If you don't have peaches, this salad is great with other fruit such as apples, pears, canteloupe, honeydew, or pomegranates.
Peaches, pears, and apples will turn brown when cut and exposed to air. Adding the sliced fruit to lemon water will prevent browning and help the salad stay fresh looking. If you use melon or pomegranate seeds, you don't need to dunk the fruit in lemon water.
Nutrition
Serving: 1 | Calories: 452kcal | Carbohydrates: 36g | Protein: 9g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 25g | Cholesterol: 6mg | Sodium: 229mg | Fiber: 7g | Sugar: 16g
