salad cups

Arugula, Apple, and Pistachio Salad in Easy Parmigiano Salad Cups

These parmigiano salad cups elevate any bowl of greens!

You could serve your salad on a plate. Or, you could bake up some parmesan nests and nestle it inside! They add crunch, flavor, and best of all, they are so easy to make.

Elena Davis shares the simple method. She shares the ingredient list for a salad that pairs well with parmesan cups, and a hack for getting the perfect amount of dressing on every inch of your salad.

Find more recipes from Elena on Instagram, @mamamiamangia__, or at


Arugula, Apple, and Pistachio Salad in Parmigiano Cups


Lemon-Garlic Salad Dressing

  • 1/3 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 small crushed clove garlic
  • crushed kosher salt and black pepper

Crispy Parmigiano Cups

  •  2 cups of Parmesan cheese, shredded
  • Silpat mat is helpful, muffin / cupcake tin is necessary.


  • 1 large Honey Crisp apple (or another variety is fine), cut Julienne style (in strips)
  • 1 (5 oz)  package baby arugula salad (you may also mix with Romain)
  • 1 cup pistachios, salted and shelled
  • 3 Tablespoons fresh basil leaves, torn with hands


Lemon-Garlic Salad Dressing

  1. In a small bowl, whisk together the oil, lemon juice, garlic, and ¼ teaspoon each salt and pepper. Store the dressing for up to a week in a glass container or mason jar.

Crispy Parmigiano Cups

  1. Preheat oven to 375 degrees F.
  2. Place a silpatmat (or parchement paper) on a baking sheet.
  3. Place 6 (1/4 cup) mounds of Parmesan cheese on mat and gently tap down until each mound is flat (approximately 5 inches in diameter.)
  4. Bake until golden and bubbly (approximately 8-10 minutes.)
  5. Quickly use a thin spatula to transfer each melted parmesan mound onto the cup part of an upside down muffin tin.
  6. Gently mold parmesan cups to fit the shape of the upside down muffin tin cup (use a spatula or glass to help if needed.)
  7. Let cool until firm (approximately 5-6 minutes)
  8. Fill cups with prepared salad


  1. Gently toss apples and arugula in salad dressing
  2. Place salad mixture in prepared parmigiano cups
  3. Sprinkle each cup with pistachios

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