Apple, Burrata & Prosciutto Salad Wreath – The Fresh, Elegant Appetizer You’ll Make Again and Again
This Apple, Burrata & Prosciutto Salad Wreath is a fresh, no‑cook appetizer that feels effortlessly elegant. Sweet, crisp apple slices are layered with creamy burrata, ribbons of salty prosciutto, peppery arugula, and crunchy pumpkin seeds, then finished with a bright orange‑honey dressing. Ready in just 10 minutes, it’s the perfect easy recipe for holidays, brunch, or anytime you want something beautiful and delicious without turning on the oven.

There are days when I crave something that feels celebratory without asking me to spend hours in the kitchen. Something that looks stunning on the table, something that makes my guests smile, and – most importantly – something that makes me excited to eat. That’s exactly how this Apple, Burrata & Prosciutto Salad Wreath came to life, and I’m so excited to share it with you.
This dish is effortless yet feels elevated. It’s a gorgeous combination of crisp apple slices, creamy burrata, salty ribbons of prosciutto, and peppery arugula, all drizzled with a bright, slightly sweet orange-honey dressing and finished with the crunch of toasted pumpkin seeds.
It’s the kind of appetizer that makes you stop and admire it for a second before you dig in. The colors alone – green arugula, rosy pink apple skins, milky burrata, golden olive oil – look like something you’d see in a little café tucked away in a European alley. But here’s the best part: it takes almost no time at all to put together.
The Story Behind This Apple, Burrata And Prosciutto Salad Recipe
One afternoon I was standing in my kitchen looking at what I had on hand. There was a single burrata ball waiting for its moment, a fresh, sweet apple I had picked up at the market, and a couple of slices of prosciutto leftover from another dish. On the counter were a few oranges, their bright skins catching the sunlight, and next to them a small jar of pumpkin seeds.
I remember thinking, I could make a quick snack… or I could turn this into something special. I started slicing the apple paper-thin and fanned the slices out on a platter without really thinking. Then I gently tore the burrata over the top. The prosciutto followed, its salty ribbons adding such a beautiful contrast in color and texture. A sprinkle of arugula, a scattering of pumpkin seeds, and finally that quick dressing – olive oil, honey, fresh orange juice, salt, and pepper.
When I stepped back, I actually laughed out loud. It looked so beautiful. And when I tasted it? The combination was magical.
Since then, I’ve made this apple burrata prosciutto wreath so many times – for brunch with friends, for holidays when I need a quick yet impressive appetizer, and even for myself when I want something special without the fuss.
Why This Salad Wreath Works So Well
This is more than just a pretty dish – it’s a thoughtful balance of flavors and textures. Here’s why it works:
- Crisp meets creamy. The apple brings crunch and sweetness, while the burrata offers that soft, creamy richness that melts in your mouth.
- Salty meets sweet. The prosciutto provides savory depth, and the drizzle of honey in the dressing enhances the natural sweetness of the apple.
- Bright meets earthy. Fresh orange juice lifts everything with a hint of acidity, while the pumpkin seeds add an earthy crunch that makes each bite more interesting.
- Simple meets show‑stopping. It takes minutes to assemble but looks like something from a high-end restaurant.
Every bite has something special – creamy, sweet, salty, peppery, and bright.
Choosing the Best Ingredients For Apple Burrata Prosciutto Salad
When you’re working with a short list of ingredients, quality makes all the difference.
Burrata:
Look for burrata that’s fresh and stored in water. When you cut it open, the creamy center should spill out softly. Let it come to room temperature before serving – it becomes even creamier and more flavorful.
Apples:
Choose sweet, crisp apples like Honeycrisp, Pink Lady, or Fuji. Their natural sweetness balances the saltiness of the prosciutto beautifully.
Prosciutto:
Thin, delicate slices are key. Look for prosciutto di Parma or San Daniele if you can find them.
Arugula:
Fresh, peppery arugula gives that lovely bite and brightness.
Pumpkin Seeds:
You can use raw pumpkin seeds or lightly toast them in a dry pan for a nuttier flavor.
Olive Oil and Honey:
Use a good extra‑virgin olive oil you really enjoy. A floral honey works best with the orange juice in the dressing.
How to Slice the Apple Like a Pro
The beauty of this dish really shines when the apple slices are thin and even. A mandoline slicer is your best friend here – it gives you paper‑thin slices that bend and layer easily.
If you don’t have a mandoline, use the sharpest knife you have. Cut the apple in half, remove the core, and then slice very thinly, aiming for even slices. They don’t have to be perfect – honestly, the irregular slices add charm and make the wreath look organic and natural.
Step‑by‑Step: Assembling the Wreath
There’s something meditative about building this wreath. You’re not cooking; you’re creating art with food.
Start with a wide plate or shallow serving dish. Begin by fanning the apple slices out in a circle. Then tear the burrata gently with your hands and scatter the pieces over the apple. Add the prosciutto in loose ribbons, weaving it in between the burrata and apple slices.



Sprinkle over the arugula leaves, letting them fall naturally. Then add the pumpkin seeds so they nestle into the creamy burrata and cling to the apple slices.
Finally, drizzle the dressing over everything. Watch how it makes the apples glisten, how the olive oil catches the light, and how the honey clings to the burrata. It’s beautiful.
The Orange-Honey Dressing
In a small bowl, whisk together one tablespoon of olive oil, one teaspoon of honey, and the juice from half an orange. Add a pinch of salt and freshly ground pepper. Taste and adjust – if your orange is very tart, add a little more honey. If it’s very sweet, add a few drops of vinegar for balance.
Drizzle the dressing over the wreath just before serving. It wakes up all the flavors and makes the dish feel complete.
My Best Tips for Perfect Results
- Let the burrata sit out for 10 minutes before you use it. It becomes softer and creamier.
- Slice the apple as thinly as possible for that elegant look.
- Dress the salad right before serving so the arugula stays fresh and bright.
- For extra flavor, you can lightly toast the pumpkin seeds.
Variations You Can Try
One of the reasons I love this recipe so much is that it’s endlessly adaptable. Here are a few ways to make it your own:
- Swap the apple for thin slices of pear for a more autumnal feel.
- Add a drizzle of balsamic glaze for extra depth.
- Try toasted hazelnuts or pistachios instead of pumpkin seeds.
- Use baby spinach or microgreens instead of arugula.
- In summer, use peach slices or nectarines in place of apple.
Make It Ahead
If you’re planning a party and want to get ahead, you can prepare most of the components in advance. Slice the apple and store it in cold water with a little lemon juice to prevent browning. Tear the prosciutto and burrata ahead of time and keep them covered in the fridge.
When you’re ready to serve, quickly assemble everything on your platter, drizzle with dressing, and bring it to the table. You’ll look like you’ve been working on it all afternoon.
Serving Suggestions
I love serving this with slices of warm crusty bread. Guests can scoop up the burrata and prosciutto onto the bread with a bit of apple and arugula – it’s heavenly.
Pair it with a crisp white wine like Sauvignon Blanc or even a light rosé. If you prefer something non‑alcoholic, try sparkling water with a splash of fresh orange juice.
Why This Recipe is Perfect for Entertaining
It’s no secret that I adore dishes that look stunning but don’t keep me in the kitchen all day. This apple and burrata prosciutto salad wreath is the ultimate example. It’s quick to make, requires no cooking, and yet feels like something you’d be served at a chic little restaurant.
I’ve brought it to potlucks, served it at brunches, and even plated it as a starter for a romantic dinner at home. Each time, it’s been met with wide eyes and happy smiles.
Leftovers (If You Have Any!)
It’s rare to have leftovers, but if you do, store them in an airtight container in the fridge. The apple slices will lose a bit of their crunch, but the flavors meld beautifully overnight. I’ve even tucked leftovers into a sandwich the next day – highly recommend!
More Salads To Try:
Tangerine and Prosciutto Salad
Warm Peach and Prosciutto Salad with Burrata
Burrata with Warm Tomatoes and Prosciutto
Arugula & Shrimp Salad with Mango Chili Dressing
Burrata Salad with Melon and Prosciutto
Final Thoughts
I hope this Apple, Burrata & Prosciutto Salad Wreath becomes as much of a staple in your kitchen as it has in mine. It’s proof that you don’t need a long list of ingredients or hours of prep to create something that feels truly special.
Next time you’re hosting, or simply want to treat yourself, give this recipe a try. And if you make it, I would love to see your creation! Tag me on Instagram or leave a comment here – I can’t tell you how happy it makes me to see these recipes come to life in your kitchens
Here’s to delicious food, beautiful moments, and dishes that bring people together. Happy cooking and happy eating!

Apple, Burrata & Prosciutto Salad Wreath
Ingredients
Method
- Slice the apple as thinly as possible and arrange on a serving platter.
- Tear the burrata and scatter over the apple slices.
- Add prosciutto ribbons.
- Top with arugula and pumpkin seeds.
- Whisk together dressing ingredients, drizzle over the salad, and serve immediately.
- Enjoy!