Toasted Pine Nut and Prosciutto Mixed Greens Salad with Balsamic Vinaigrette

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A vibrant salad featuring toasted pine nuts and delicate prosciutto layered over mixed greens, dressed in a tangy balsamic vinaigrette. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs mixed greens, pine nuts, thinly sliced prosciutto 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

• 4 cups mixed greens
• 1/4 cup pine nuts
• 3 oz thinly sliced prosciutto
• 1/4 cup shaved Parmesan cheese
• 3 tbsp balsamic vinegar
• 6 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Preheat a small dry skillet over medium heat. Toast 1/4 cup pine nuts, stirring frequently for about 3-4 minutes until golden and fragrant, then remove from heat and cool.
2. 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, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until the vinaigrette emulsifies and thickens slightly.
3. Step 3: In a large salad bowl, combine 4 cups mixed greens, the cooled toasted pine nuts, 3 oz thinly sliced prosciutto torn into bite-sized pieces, and 1/4 cup shaved Parmesan cheese. Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly before serving.