Aperol-Orange Salad with Crispy Prosciutto
A bright, balanced salad featuring Aperol-infused vinaigrette, fresh citrus, and salty prosciutto for a perfect aperitif companion. This Italian-inspired salad recipe, ready in about 15 minutes, pairs Mixed greens, Blood orange segments, 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 Mixed greens
- 1/2 cup Blood orange segments
- 1 tbsp Aperol
- 1 tsp Dijon mustard
- 1 tsp Fresh lemon juice
- 2 tbsp Extra-virgin olive oil
- 4 Prosciutto slices
- 2 tbsp Toasted pine nuts
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, whisk together 1 tbsp Aperol, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, and 2 tbsp extra-virgin olive oil until emulsified and slightly thickened.
- Step 2: Arrange 4 cups mixed greens on a plate, top with 1/2 cup blood orange segments and 4 prosciutto slices arranged in a fan shape.
- Step 3: Drizzle the vinaigrette evenly over the salad, then sprinkle with 2 tbsp toasted pine nuts and toss gently to coat all ingredients.
- Step 4: Serve immediately while prosciutto remains crisp and greens are fresh.
