Fruit & Oat Salad with Crispy Prosciutto

If a warm bowl of oats is your usual morning jam, this might be your breakfast recipe. Here, we make a savory oat mix that’s used as a crunchy topper for this salad with arugula, orange and prosciutto.
Breakfast Salads Fruit & Oat Salad

Fruit & Oat Salad with Crispy Prosciutto

How to Get Perfect Citrus Slices

How to Slice Citrus

1. Using a sharp paring knife, slice a thin piece off top and bottom of fruit so it can sit flat on a board.

2. Working from top, cut peel and white pith away from fruit, leaving fruit intact as much as possible. 

3. Turn fruit on its side and slice crosswise into wheels.

  • Duration
  • Prep Time
  • 4Servings


  • 2 oz sliced prosciutto
  • 1/4 cup extra-virgin olive oil, divided
  • 1/3 cup rolled oats (Note: Avoid using quick cooking or instant
  • 2 tbsp finely chopped unsalted walnuts
  • 1 tsp raw honey
  • 1/4 tsp chopped fresh thyme
  • 1/2 tsp sea salt, divided
  • 1/2 tsp ground black pepper, divided
  • 2 oranges
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 4 cups baby arugula
  • 2 oz soft goat cheese
  • balsamic glaze, optional


1. Preheat oven to 350ºF; line a large baking sheet with parchment paper. Lay prosciutto out on sheet, leaving space between each. Bake until crisp, 12 to 16 minutes, watching to prevent over-browning. Transfer to a wire rack to cool completely. 

2. Meanwhile, in a medium skillet on medium, heat one-quarter of oil. Add oats, walnuts, honey and thyme. Sprinkle with one-half of each salt and pepper and cook, stirring and shaking pan often, until fragrant and turning golden; 4 to 6 minutes. Transfer to a bowl; let cool. 

3. Cut top and bottom off  1 orange. Slice off peel and pith, working from top to bottom of orange. Working over a bowl, cut between membranes to release segments. Remove segments, reserving any juice. Squeeze juice from remaining orange into bowl.  

4. To juice, add remaining three-quarters of oil, vinegar, Dijon and remaining one-half of each salt and pepper.

5. Divide arugula among plates. Crumble cheese on top; divide orange segments among salads. Top with oat mixture and prosciutto. Drizzle with glaze (if using).

MAKE AHEAD: Cut up orange and bake prosciutto the day before. Cover and refrigerate separately. Make dressing up to 2 days ahead; cover and refrigerate. Oat mixture is best made fresh.

TIP: To make pickled onions, bring ¾ cup water, ¼ cup red wine vinegar and 1 tsp honey to a boil. Stir in ½ red onion, thinly sliced; turn off heat. Set aside to cool for 10 minutes, or refrigerate until ready to serve. 

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 284
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 19 mg
  • Fat Content: 21 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 678 mg
  • Sugar Content: 9 g
  • Monounsaturated Fat Content: 12 g
  • Polyunsaturated Fat Content: 4 g