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Easy Arugula Burrata Salad With Roasted Grapes And Prosciutto
Sweet grapes, salty prosciutto, peppery arugula and creamy burrata combine for this ridiculously delicious salad. With minimal prep and 20 minutes of roasting time, this salad comes together quick and easy. This make 4 generous servings.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 482 kcal
Course:
Main Course , Salad , Appetizer
Cuisine:
Italian , American
Ingredients
- 6 c arugula
- 1 ½ c red grapes
- 1 ball burrata cheese 250 grams = one regular size ball of cheese or 1 cup
- 8 slices prosciutto approximately 120 grams
- 20 fresh basil leaves or a small handful
- 2 tablespoon balsamic vinegar
- 5 tablespoon extra virgin olive oil divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 350'F. Place grapes in a small roasting pan or on a baking sheet. Drizzle with 1 tablespoon of the olive oil, place in oven and roast for 20-25 minutes until juices starting to burst out and grapes are softer. Remove from oven and set aside.
- To make the balsamic olive oil dressing, whisk vinegar, 6 tablespoon olive oil, salt, and pepper together in a small bowl or add to a jar with a lid and shake well.
- To assemble the salad, arrange arugula on a large platter. Slice burrata carefully in half and place it so the soft curds are up, with the outer mozzarella shell holding them in. Slice each half again to make quarters and gently arrange them in the salad greens with the curds up so they don't spill out before serving.
- Cut each slice of prosciutto in half and tuck the pieces equally around the salad. Pull the grapes off the stems and scatter over the salad, leaving some in small bunches of 3 for a pretty garnish.
- Drizzle with the balsamic vinaigrette, sprinkle a little extra sea salt, pepper and olive oil over the burrata if you wish, then scatter basil leaves over top.
- Serve with spoons to easily lift the burrata into each bowl.
Cup of Yum
Notes
- Note: Alternatively, you can toss arugula, grapes and balsamic dressing in a large bowl before serving it into individual bowls. Add ¼ each of the prosciutto and burrata cheese on top of the arugula in each bowl.
- This salad is best enjoyed the day it is made. You can make the roasted grapes up to 3 days ahead and store in the fridge in airtight containers. Bring them back to room temperature before using.
Nutrition Information
Calories
482kcal
(24%)
Carbohydrates
13g
(4%)
Protein
15g
(30%)
Fat
45g
(69%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Trans Fat
0.04g
Cholesterol
62mg
(21%)
Sodium
501mg
(21%)
Potassium
295mg
(8%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
1281IU
(26%)
Vitamin C
7mg
(8%)
Calcium
375mg
(38%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 482
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 15g | 30% |
| Fat | 45g | 69% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 62mg | 21% |
| Sodium | 501mg | 21% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1281IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 375mg | 38% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.