Pan-Roasted Pine Nut and Parmesan Salad with Prosciutto

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 salad recipe (gluten free), ready in about 18 minutes, pairs mixed greens, 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.

Ingredients

• 4 cups mixed greens
• 3 oz, cut into strips prosciutto
• 1/4 cup pine nuts
• 1/4 cup, shaved Parmesan cheese
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.