This Arugula salad with burrata cheese contains 24g of protein per serving! It’s so fresh and satisfying, and also customizable with different fruits and berries depending on the season. If you’re eating low carb, you can omit the fruit and use only the berries to bring the carb count down.
Healthy salads don’t have to be boring or lacking in substance! This Arugula and Burrata salad also contains prosciutto, cantaloupe, and blackberries – making it a delicious sweet and salty plate of juicy goodness.
Most of the 24g of protein in this Arugula and Burrata salad come from the cheese and prosciutto, but you can add another 4g for a total of 28g protein by dressing it as shown in the photos with my high protein lemon poppyseed dressing.
Not just here for the protein, this dressing also brings a tangy, creamy element that really brings everything on the plate together perfectly.
I have been making versions of this arugula and burrata salad for years, and in so many different ways. For this one I used blackberries and cantaloupe – a classic pairing with the salty prosciutto, but in the summer I also love it with peaches or mangoes, and raspberries. And in the fall and winter it goes so nicely with pears or apples, or even citrus fruit sections.
If you’re doing low carb, you can omit some of the sweeter fruits and just use lower sugar berries.
Just like the fruit can be changed with the seasons in this arugula and burrata salad, so can the herbs. For this one I used basil, but you can also use mint, parsley, or even dill if that’s what you like.
The burrata cheese can be pricey, though I think it’s worth a splurge sometimes. But if you can’t get it you can easily substitute it with fresh mozzarella cheese, or even soft goat cheese, which is delicious.
I guess then it wouldn’t be an arugula and burrata salad – but I won’t tell if you don’t.
The prosciutto can also be a little spendy, and can easily be substituted with other proteins. When we lived in Central American and prosciutto was hard to find and super expensive, we used julienned salami or soppressata, which was cheaper and just as tasty.
Finally, and this one hurts me to say, you can replace the arugula with another salad green if you must. We love the peppery contrast that arugula gives to this salad, but I realize it’s not for everyone. A mesclun mix or red or green lettuce would work just fine for this recipe.
So as you can see, this arugula and burrata salad can be customized in many, many ways depending on the season, personal preference, or availability of ingredients in your area.
Arugula Salad with Burrata
Total Time: 10 minutes
Yield: 1 serving 1x
Diet: Gluten Free
Description
This Arugula salad with burrata cheese contains 24g of protein per serving! Customizable with different fruits and berries depending on the season.
Ingredients
Units
Scale
- 3 cups arugula
- 1 cup chopped cantaloupe
- 1/2 cup blackberries
- 2 ounces thinly sliced prosciutto
- 2 ounce ball burrata cheese
- 2 tablespoons sliced basil
- Cracked black pepper to taste
- 1/4 cup lemon poppy seed dressing (optional)
Instructions
- Arrange the bed of arugula on a plate or platter.
- Scatter the remaining ingredients evenly over the top.
- Drizzle with the dressing of your choice.
- Serve immediately.
Notes
Nutrition info below does not include dressing. With the lemon poppyseed dressing the nutrition information is: 499 calories, 30g fat, 36g carbs, 7g fiber, 28g protein
- Prep Time: 10 minutes
- Category: salad
- Method: plating
- Cuisine: american
Nutrition
- Serving Size: 1 salad
- Calories: 354
- Fat: 19g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 24g
