If you’ve never tried grilling fruit for a savory meal, this Grilled Pear and Crispy Prosciutto Salad is the ultimate place to start. Warm pear slices pair with salty, crisp prosciutto, creamy goat cheese, and toasted pecans for an incredible sweet-and-savory bite. Drizzled with a zesty balsamic ginger dressing, it makes a gorgeous side dish for weeknight dinners or your next holiday gathering.

A closeup of a grilled pear slice on a salad

Table of Contents

When grilling or baking fruit, texture is everything. Pears are often sold under-ripe, which is actually ideal for cooking. Fully ripe pears become overly soft on the heat and will fall apart on the grates.

For the best results, look for firm Anjou or Bosc pears. Their sturdy structure holds up beautifully to high heat, allowing the natural sugars to caramelize without turning mushy. If you can’t find Anjou or Bosc, any firm, slightly unyielding pear at your local grocery store will work perfectly.

Pear and Crispy Prosciutto Salad viewed from overhead

How to Grill Pears: Outdoor Grill vs. Indoor Grill Pan

Cooking pears brings out a deep natural sweetness and a subtle smoky char. You can easily prepare them outdoors or right on your stovetop:

  • Outdoor Grill Method: Preheat your grill to medium-high heat (around 375°F–400°F). Brush both sides of the pear slices lightly with the balsamic ginger dressing or olive oil to prevent sticking. Place the slices directly over medium heat and grill for 2 to 3 minutes per side until distinct grill marks form and the fruit softens slightly.
  • Indoor Grill Pan Method: Heat a cast-iron grill pan over medium-high heat and brush lightly with high-heat oil or dressing. Lay the pear slices in a single layer, cooking for 3 to 4 minutes per side without moving them too early so deep grill lines can form. This indoor method gives you year-round grilled flavor without turning on the outdoor grill.

Alternative Cooking Method: How to Bake Pears

If you don’t have a grill or grill pan, baking is a fantastic alternative. Arrange your sliced pears in a single layer on a parchment-lined baking sheet and brush generously with the dressing. Roast at 400°F (200°C) for 12 to 15 minutes until tender and caramelized around the edges.

Arugula salad topped with baked pear, pecans, goat cheese and crispy prosciutto

Key Ingredients and Flavor Pairings

The secret to a memorable salad lies in contrasting textures and balanced flavors:

  • Crispy Prosciutto: Pan-crisped or baked, offering a salty, crunchy bite that balances the sweet fruit. (Want extra tips on getting it perfectly crispy every time? Check out my full guide on How to Make Crispy Prosciutto.
  • Goat Cheese: Soft, tangy, and creamy, creating a luxurious mouthfeel.
  • Toasted Pecans: Adds a warm, nutty crunch that enhances the caramelized pear notes.
  • Balsamic Ginger Dressing: Brightens the rich toppings with zesty warmth and balanced acidity.
A whole roasted chicken on a cutting board with lemon halves
A sliced beef tenderloin coated with herbs
Mushroom Wellington sliced showing the mushroom and vegetable meaty center

Serving Suggestions and Holiday Pairings

This delicious side salad pairs wonderfully with hearty mains like Roasted Chicken, juicy Pork Tenderloin, or an elegant Herbed Beef Tenderloin. For a vegetarian holiday centerpiece, it is stunning served alongside a vegetarian Mushroom Wellington. Planning a Thanksgiving or Christmas feast? Pair it with your festive Roast Turkey – your guests will love the crisp, sweet-and-savory contrast.

Pear and Crispy Prosciutto Salad ub a white bowl
5 from 12 reviews

Pear and Crispy Prosciutto Salad

Janette
This Grilled Pear and Crispy Prosciutto Salad is the ultimate sweet-and-savory side dish.  Warm, caramelized pear slices are paired with salty prosciutto, creamy goat cheese, toasted pecans, and a zesty balsamic ginger dressing. Perfect for elegant weeknight dinners or your holiday table.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 3 minutes
Servings: 4
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Ingredients
 

  • 1 tablespoon (15 ml) fresh lime juice
  • 2 tablespoons (30 ml) balsamic vinegar
  • 2 tablespoons (30 ml) light agave nectar or honey
  • ¼ teaspoon finely grated ginger
  • Small pinch of salt and ground black pepper to taste
  • 6 tablespoons (90 ml) olive oil
  • 1 cup (150 gram) pecan halves
  • 4 slices Prosciutto di Parma
  • 4 firm pears of your choice, sliced
  • 4 ounces (113 grams) goat cheese
  • Salad greens of your choice, I used baby spinach and arugula

Instructions
 

Make the Dressing:

  • In a small mixing bowl or jar, whisk together the lime juice, balsamic vinegar, agave nectar (or honey), grated ginger, salt, and black pepper. Slowly whisk in the olive oil until emulsified. Set aside.

Toast the Pecans:

  • Add the pecan halves to a small frying pan over medium-low heat. Toast until browned and fragrant, about 3 to 4 minutes, stirring frequently so they don't burn. Remove from heat and set aside.

Crisp the Prosciutto:

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lay the prosciutto slices in a single layer. Bake for 5 minutes until crispy. Transfer to a paper towel-lined plate to cool.
  • Line a baking sheet with parchment paper and place the prosciutto slices evenly spaced. Bake in the oven for 5 minutes until crispy, remove and allow to cool on baking sheet.
    • You can also crisp prosciutto in a dry frying pan over medium heat for 2–3 minutes per side.

Prepare the Pears:

  • To Grill: Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly brush both sides of the pear slices with a bit of the prepared dressing. Grill for 2 minutes per side until light grill marks form. Remove and let cool slightly.
  • To Bake: Preheat oven to 400°F (200°C). Lay the pear slices on a parchment-lined baking sheet, brush both sides with dressing, and roast for 10 to 12 minutes until tender.

Assemble and Serve:

  • In a large bowl, gently toss the salad greens with about half of the remaining dressing. Divide the dressed greens among 4 plates. Top each with toasted pecans, grilled pear slices, and crumbled goat cheese. Roughly crumble the crisp prosciutto over the top with your hands. Drizzle with extra dressing right before serving.
Serving: 1, Calories: 432kcal, Carbohydrates: 30g, Protein: 11g, Fat: 32g, Sodium: 628mg, Fiber: 6g, Sugar: 20g
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