Blackberry & Prosciutto Arugula Salad

with a mint lime vinaigrette

Full of crunch and so much flavor! Enjoy!

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Blackberry & Prosciutto Arugula Salad

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course, Salad
Servings: 4 people


Mint Lime Vinaigrette

  • 2 tbsp fresh mint leaves minced
  • cup olive oil
  • 1 lime zest and juiced
  • 2 tbsp real maple syrup or honey
  • salt and pepper to taste


  • 2-3 cups arugula
  • 1 cup spinach
  • 8 oz blackberries
  • 6-8 oz prosciutto
  • 4-6 oz goat cheese broken into bite size pieces
  • 1 English cucumber sliced
  • cup pistachio nuts


  • In a small bowl. combine all ingredients for the mint lime vinaigrette and stir until mixed. Make and place in refrigerator for 15-20 minutes prior to serving.
  • In a skillet over medium heat, cook prosciutto until lightly crispy. Remove from heat once desired and set on paper towel to drain excess oil. Once cooled, chop into small bite size pieces.
  • In a large bowl, add all intgridents for salad. Toss to combine. Serve immediately.


Mint Lime Vinaigrette: This can be made up to 48 hours ahead of time and stored in an air tight container in refrigerator. Mix well before serving as the liquids will separate.
Salad: This can also be made up to 24 hours ahead of time. If making ahead of time, do not mix in meat, cheese or dressing until right before serving.

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