Name: Apple-Arugula Salad with Quinoa, Crispy Onion, Prosciutto & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby arugula; 710 ml chicken or vegetable broth; 3 cloves garlic; 3 Granny Smith apples; 170 g Parmesan cheese; 12 slices prosciutto; ¾ cup pumpkin seeds; 1 ½ cups quinoa; ½ medium red onion; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Apple-Arugula Salad with Quinoa, Crispy Onion, Prosciutto & ParmesanApple-Arugula Salad with Quinoa, Crispy Onion, Prosciutto & Parmesan — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby arugula

710 ml chicken or vegetable broth

3 cloves garlic

3 Granny Smith apples

170 g Parmesan cheese

12 slices prosciutto

¾ cup pumpkin seeds

1 ½ cups quinoa

½ medium red onion

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

In a medium saucepan, combine broth, quinoa, and salt; bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until liquid is fully absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, working in batches, add prosciutto in a single layer and cook until crispy, 1-2 minutes per side. Remove to a paper towel-lined plate and set aside. (Reserve skillet for later use.)

Meanwhile, peel, halve, and slice onion lengthwise into thin strips.

Return skillet to medium heat, add oil, and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until golden and starting to crisp, 3-4 minutes. Add to the plate with the prosciutto and set aside.

While the onion is cooking, peel and mince garlic. Place in a large bowl along with oil, honey, vinegar, Dijon, salt, and pepper, then whisk to combine the dressing.

Wash, dry, quarter, core, and thinly slice apples. Add to the bowl with the dressing and set aside.

When the quinoa is done, transfer to a large baking sheet pan. Spread out in an even layer and let cool slightly, 5 minutes.

Meanwhile, crumble or chop prosciutto into bite-sized pieces. Return to the plate.

Using a peeler, shave Parmesan into curls. Set aside.

Wash and dry arugula (skip this step if it came pre-washed). Add to the bowl with the dressing, along with the cooled quinoa and pumpkin seeds, then toss to combine the salad.

To serve, divide salad between plates or bowls, then top with crumbled prosciutto, crispy onion, and Parmesan. Enjoy!

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