Arugula Pear Salad with Parmesan and Prosciutto
By Jess Haines-Stephan
Updated August 26, 2025
When you think of Mediterranean Diet inspired salads, the peppery bite of arugula paired with creamy Parmesan and juicy fruit is a timeless combination. This vibrant Arugula Pear Salad with Parmesan and Prosciutto is as beautiful as it is delicious. The sweet pear and tangy honey mustard dressing complement the salty notes of shaved Parmesan and prosciutto. Toasted nuts and pomegranate seeds (or dried cranberries) add crunch and color for a salad that feels like a celebration.
This arugula pear salad recipe is perfect for a light main course or as a festive side dish. It’s ready in under 15 minutes and features classic Mediterranean ingredients: extra virgin olive oil, fresh greens, and fruit. The honey mustard vinaigrette is bright and balanced, adding just the right amount of sweetness.
Whether you’re hosting a holiday dinner or enjoying a quick weekday lunch, this salad will transport you to the sunny hillsides of Italy where seasonal greens and cheeses are staples. You can also easily adapt it — swap pears for crisp apples or omit the prosciutto for a vegetarian version.
Prep notes: Look for a ripe but firm pear so it holds its shape when sliced. Toast the nuts lightly for extra flavor and skip candied pecans if you prefer less sweetness. The vinaigrette can be made ahead and stored in the refrigerator for up to three days.
Health Benefits of Arugula Pear Salad
This salad highlights the best of the Mediterranean diet — plenty of greens, healthy fats, and seasonal produce.
- Arugula: Packed with vitamins A, C, and K, plus antioxidants and phytonutrients with anti-inflammatory properties.
- Olive oil: A heart-healthy fat that helps lower LDL (“bad”) cholesterol and raises HDL (“good”) cholesterol.
- Pears: Provide fiber for digestive health and natural sweetness to reduce the need for added sugars.
- Nuts: A great source of omega-3 fats and plant-based protein, promoting heart and brain health.
- Parmesan & prosciutto: Offer calcium and protein when enjoyed in moderation, true to Mediterranean eating patterns.
FAQs
Can I make this arugula pear salad ahead of time?
Yes! Prepare the vinaigrette and salad ingredients separately, then toss just before serving to keep the greens crisp.
What can I use instead of pear?
Crisp apples, like Honeycrisp or Fuji, are excellent substitutes. In summer, try fresh figs or peaches.
Is this salad vegetarian?
Omit the prosciutto and it’s fully vegetarian.
What type of nuts work best?
Candied pecans add sweetness, but toasted walnuts or almonds offer a less sweet, more earthy flavor.
How long does the vinaigrette keep?
Store in a sealed jar in the refrigerator for up to 3 days. Shake well before using.
Arugula Pear Salad with Parmesan and Prosciutto
Ingredients
For the Honey Mustard Vinaigrette:
- 1 1/2 tsp white wine vinegar
- 1 1/2 tbsp Dijon mustard
- 1 tsp honey (or maple syrup)
- 3 tbsp extra virgin olive oil
- Salt and freshly ground pepper to taste
For the Salad:
- 4 cups arugula
- 1/4 cup parmesan cheese shaved
- 1/4 cup candied pecans (or toasted walnuts)
- 1 ripe pear (or 1 crisp apple such as Honeycrisp) thinly sliced
- 2-3 slices prosciutto torn into bite-sized pieces (optional)
- 1 tbsp pomegranate seeds or dried cranberries
Instructions
- In a small bowl or jar, whisk together the Dijon mustard, honey, and white wine vinegar. Slowly drizzle in the olive oil while whisking until the dressing is emulsified. Season with salt and pepper to taste.
- In a large salad bowl, add the arugula, Parmesan, nuts, pear slices, prosciutto, and pomegranate seeds.
- Drizzle the vinaigrette over the salad and gently toss to combine.
- Serve immediately, garnished with a fresh grind of black pepper and an extra shaving of Parmesan if desired.
Winter LeBlanc says:
Winter LeBlanc says:
Winter LeBlanc says: