Aperol-Orange Arugula Salad with Crispy Prosciutto
A vibrant, refreshing salad where Aperol's citrusy bitterness cuts through peppery arugula, paired with sweet orange segments and salty prosciutto for perfect balance. This italian-inspired salads ready in about 21 minutes pairs arugula, torn into 1-inch pieces prosciutto, Aperol into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups arugula
- 1, peeled and sliced into segments navel orange
- 2 oz, torn into 1-inch pieces prosciutto
- 1/4 cup Aperol
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- Step 1: Whisk 1/4 cup Aperol, 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp kosher salt, and 1/8 tsp black pepper in a small bowl until fully emulsified.
- Step 2: Arrange prosciutto pieces on a baking sheet and bake at 375°F (190°C) for 5-6 minutes until crisp and golden at the edges.
- Step 3: Toss 4 cups arugula with the Aperol dressing until evenly coated, then top with orange segments and crispy prosciutto pieces.
- Step 4: Serve immediately while prosciutto is still warm and crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Orange Arugula Salad with Crispy Prosciutto take to make?
Total time is about 21 minutes (15 min prep + 6 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Orange Arugula Salad with Crispy Prosciutto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arugula from drying out.
Can I substitute ingredients in Aperol-Orange Arugula Salad with Crispy Prosciutto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Orange Arugula Salad with Crispy Prosciutto for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aperol-Orange Arugula Salad with Crispy Prosciutto?
Italian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
