Balsamic Prosciutto Salad with Pine Nuts and Parmesan
A fresh mixed greens salad tossed with toasted pine nuts, shaved Parmesan, and thinly sliced prosciutto, dressed in a tangy balsamic vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs mixed greens, pine nuts, shaved Parmesan cheese into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 cups mixed greens
- 1/4 cup pine nuts
- 1/3 cup shaved Parmesan cheese
- 3 oz thinly sliced prosciutto
- 3 tbsp balsamic vinegar
- 6 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Heat a dry skillet over medium heat and toast 1/4 cup pine nuts for 3-4 minutes, stirring frequently until golden and fragrant; remove from heat and let cool.
- Step 2: In a small bowl, whisk together 3 tbsp balsamic vinegar, 6 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified and smooth.
- Step 3: In a large salad bowl, combine 5 cups mixed greens, the toasted pine nuts, 1/3 cup shaved Parmesan cheese, and 3 oz thinly sliced prosciutto torn into bite-sized pieces.
- Step 4: Drizzle the balsamic vinaigrette over the salad and gently toss until all ingredients are lightly coated; serve immediately while the greens are crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Balsamic Prosciutto Salad with Pine Nuts and Parmesan take to make?
Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Balsamic Prosciutto Salad with Pine Nuts and Parmesan?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in Balsamic Prosciutto Salad with Pine Nuts and Parmesan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Balsamic Prosciutto Salad with Pine Nuts and Parmesan for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Balsamic Prosciutto Salad with Pine Nuts and Parmesan?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
