Sautéed Pine Nut and Prosciutto Salad with Balsamic Vinaigrette
A crisp mixed green salad adorned with toasted pine nuts and savory prosciutto, dressed in a tangy balsamic vinaigrette. This mediterranean-inspired salads (mediterranean) ready in about 20 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 320 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
- 4 thin slices, torn into bite-size pieces prosciutto slices
- 1/3 cup pine nuts
- 1/2 cup shaved Parmesan cheese
- 3 tbsp balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Heat a dry skillet over medium heat and add 1/3 cup pine nuts. Toast them, stirring frequently, for 3-4 minutes until golden and fragrant, then transfer to a plate to cool.
- Step 2: In a small bowl, whisk together 3 tbsp balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until emulsified.
- Step 3: In a large salad bowl, toss 5 cups mixed greens with the vinaigrette until evenly coated.
- Step 4: Add the toasted pine nuts, 4 torn prosciutto slices, and 1/2 cup shaved Parmesan cheese to the greens, gently folding everything together before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Pine Nut and Prosciutto Salad with Balsamic Vinaigrette take to make?
Total time is about 20 minutes (15 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 Sautéed Pine Nut and Prosciutto Salad with Balsamic Vinaigrette?
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 Sautéed Pine Nut and Prosciutto Salad with Balsamic Vinaigrette?
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 Sautéed Pine Nut and Prosciutto Salad with Balsamic Vinaigrette 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 Sautéed Pine Nut and Prosciutto Salad with Balsamic Vinaigrette?
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.
