Pan-Roasted Pine Nut and Parmesan Salad with Prosciutto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm salad combining pan-roasted pine nuts and crisp prosciutto atop mixed greens, finished with shaved Parmesan and a light balsamic drizzle. This mediterranean-inspired salads (gluten free) ready in about 18 minutes pairs mixed greens, cut into strips prosciutto, pine nuts 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 240 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.

Prep: 10 min Cook: 8 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/4 cup pine nuts and toast for 3 minutes until golden and fragrant, then transfer to a plate.
  2. Step 2: In the same skillet, add 2 tbsp olive oil and 3 oz prosciutto strips, cooking over medium heat for 2-3 minutes until edges are crisp; remove from heat.
  3. Step 3: In a large bowl, toss 4 cups mixed greens with 2 tbsp balsamic vinegar, 1/4 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Add the toasted pine nuts and crisped prosciutto to the greens and toss lightly to combine.
  5. Step 5: Top the salad with 1/4 cup shaved Parmesan cheese and serve immediately while the prosciutto is still warm.

Frequently asked questions

How long does Pan-Roasted Pine Nut and Parmesan Salad with Prosciutto take to make?

Total time is about 18 minutes (10 min prep + 8 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 Pan-Roasted Pine Nut and Parmesan Salad with Prosciutto?

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 Pan-Roasted Pine Nut and Parmesan Salad with Prosciutto?

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 Pan-Roasted Pine Nut and Parmesan Salad with Prosciutto 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.

Is Pan-Roasted Pine Nut and Parmesan Salad with Prosciutto gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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