Smoked Turkey and Pear Salad with Pomegranate Vinaigrette and Prosciutto Croutons

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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For the dressing:

3 tablespoons pomegranate juice

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon garlic and herb dressing mix

For the salad:

3 ounces prosciutto, thinly sliced

1 tablespoon extra-virgin olive oil

1 (5-ounce) bag pre-washed baby arugula

3/4 pound smoked turkey breast, pieces rolled into cylinders

1 (15-ounce) can sliced pears, drained

2 ounces goat cheese

1/3 cup glazed walnuts and almonds

Roasted Tomato Basil Soup


  1. In a small bowl, whisk together pomegranate juice, olive oil, red wine vinegar, and salad dressing mix; set aside.
  2. Separate prosciutto slices, tear or chop into 1/2-inch pieces.
  3. In a medium frying pan, heat olive oil over medium-high heat, add prosciutto pieces and brown on all sides (approximately 3 to 4 minutes); set aside on paper towels.
  4. In a large bowl, add arugula and salad dressing. Toss to combine and place on a platter.
  5. Top with rolled up turkey slices, pear slices and crumbled goat cheese. Garnish with glazed nuts and prosciutto "croutons".