This Charcuterie Salad pairs perfectly with a simple, homemade Sweet Balsamic Dressing to wow your guests this summer season. California grown fruits, vegetables, and nuts combine together with a creamy and sweet balsamic dressing that’s completely free of added sugar thanks to California Prunes!
Disclosure: This post is in partnership with California Prunes. Thank you for supporting the brands that keep the Shaw Kitchen up and running!
Why You Need To Add This Charcuterie Salad Trend To Your Life
- Charcuterie style recipes are the perfect way to please every diet type in your crowd! From gluten-free to vegan, you can prepare a spread that satisfies all lifestyles.
- Trying to eat healthier? Then this salad is for you. Filled with produce and healthy fats, it’s a great way to get more fruits and vegetables in your diet while increasing your fiber intakes.
- It’s free of added sugars, thanks to California Prunes! Packed with fiber, vitamin K, and a blend of vitamins and minerals, this fruit adds body, texture, and flavor to the dressing and salad while showing you how to think outside of the box when it comes to utilizing prunes in your kitchen.
Health Benefits of Cooking with Prunes
Here’s the deal, prunes aren’t just for your grandparents anymore! Nope, not one bit. California Prunes are a wonderful way to add natural sweetness to your recipes, both sweet and savory dishes, while adding a powerful boost of nutrition too!
Here’s a few quick tips you’ll want to keep in your back pocket for that icebreaker at your next party!
- California Prunes have been found to offer benefits for bone health, gut health, weight management, and blood sugar control!
- New research has also shown that prunes prevent bone loss and protect against fracture risk in postmenopaursal women. But, don’t worry! Prior research has shown benefits in males too!
- Plus, they are a good source of fiber, coming in at 11% of your daily needs in just 4 prunes!
Ingredients For The Sweet Balsamic Dressing Recipe
Dressing Ingredient Tips
Mustard: Stone ground mustard works well in this recipe, but if you’re out you can also swap in Dijon. These varieties add a flavorful punch that work well with the other dressing ingredients.
California Prunes: Be sure to select California grown pitted prunes.
Olive Oil: Choose an unrefined extra-virgin olive oil to reap the antioxidant and anti-inflammatory benefits!
Balsamic Vinegar: Commonly found in most kitchens, this works great to provide a robust flavor. However, champagne vinegar if you do have it pairs great with California Prunes sweetness too.
Ingredients For The Summer Charcuterie Salad
Charcuterie Salad Ingredient Tips
The pairings for this salad are based around the flavor profile of California Prunes! Prunes offer a rich, sweet taste that pair wonderfully with the fruits, vegetables, nuts, cheese, and meats shown above. (Fore more flavor pairings, click here!)
If you want more variety, consider these other pairings as well!
- Cheese: Blue, Ricotta
- Fruit: Currants, Dates, Figs, Raisins
- Meats: Game Birds, Pork, Turkey
- Nuts: Almonds, Hazelnuts, Macadamia Nuts, Pecans
- Other: Chocolate, Coffee
Step-By-Step Instructions
How to Make the Creamy, Sweet Balsamic Dressing
- Start by tossing all the ingredients for the dressing in a high powered blender or food processor.
- Process until smooth and creamy, scraping down the sides with a spatula as needed.
- Pour into a sealed container, like a mason jar, and set aside while assembling salad.
How to Build the Charcuterie Salad
- Start by gathering all your ingredients on a large plate or tray. Then, build your Charcuterie Salad on a large platter or dish.
- Place the salad greens in the center of the platter, then build Charcuterie around them!
- Add the California Prunes, then build the layers of flavor and color around them, pairing with the sliced pears, apples, and specialty meats. Fill in empty gaps with the nuts and sliced bread or crackers.
- Pour the dressing into a shallow, small bowl, then carefully set it on the edge of the platter, or serve on the side with a spoon. Place crumbled cheese in the center, then top with a drizzle of honey.
- Be sure to set serving tongs on the side so people can enjoy this beauty!
Recipe Notes
- How to Re-Serve Extra Dressing:
- Since this is a thicker dressing, it may become semi-firm in the refrigerator if you have leftovers between uses. Don’t worry! Just add 1 tablespoon of water, a teaspoon of extra-virgin olive oil, and a teaspoon of balsamic vinegar and whisk it back into its smooth dressing consistency.
- How to Store Leftover Charcuterie Salad:
- Lightly rub a little lemon juice over the sliced fruit, then cover the entire salad with a paper towel. Wrap tightly with preferred saran style wrap and refrigerate. Keep dressing separate and toss before serving.
- Be sure to eat leftover salad within a day or two max for optimum freshness.
Other Board Style Recipes You Will Love
If you like the grazing board style of meals, you will also love these!
And, for more delicious ways to cook with prunes, visit CaliforniaPrunes.org!
Charcuterie Salad with Sweet Balsamic Dressing
Ingredients
Sweet Balsamic Dressing
- 2/3 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 4 each prunes pitted
- 3 tablespoons filtered water
- 1 clove garlic
- 1 tablespoon stone ground mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Charcuterie Salad
- 6 cups baby greens rinsed
- 3 ounces plain goat cheese crumbled
- 2 ounces reduced sodium salami
- 2 ounces prosciutto
- 10 each prunes pitted
- 1/2 cup dried apricots
- 1/2 cup roasted walnuts maple optional
- 1/2 cup roasted pistachios shells removed
- 1/2 medium apple thinly sliced
- 1/2 medium pear thinly sliced
- 1/3 cup red onion thinly sliced (about 1 ounce)
- 3 ounces thinly sliced baguette or crackers
- 1/2 cup Sweet Balsamic Dressing see above recipe
Instructions
To Make The Sweet Balsamic Dressing
- Add all ingredients to a high-powered blender or food processor. Blend or process until smooth.
To Assemble the Charcuterie Salad
- To a large serving platter, add the baby greens in the center. Begin to build the charcuterie around them.
- Add the California Prunes, then layer the flavors and colors of the other fruits around the perimeter.
- Fill the open gaps in with the nuts, bread or crackers.
- Place the dressing in a container on the side with a spoon for guests to self serve.
- Pair salad with serving tongs and desired wine or beverage.
- Enjoy immediately!
Notes
- Store in a mason jar or sealed bottle in the refrigerator and use within 3 to 5 days for best quality.
- To bring the dressing back to its smooth consistency, add 1 tablespoon of water, a teaspoon of extra-virgin olive oil, a teaspoon of balsamic vinegar, and a half teaspoon of mustard, then whisk vigorously. Serve immediately.
- Serving size is based on approximately 1.5 tablespoons. Recipe for dressing yields about 2/3 cup.
- Lightly rub a little lemon juice over the sliced fruit, then cover the entire salad with a paper towel. Wrap tightly with preferred saran style wrap and refrigerate. Keep dressing separate and toss before serving.
- Be sure to eat leftover salad within a day or two max for optimum freshness.
If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!
[…] four prunes for a total of 400 calories, according to Shaw, and this fruit works so well in both savory and sweet […]