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My Pear and Crispy Prosciutto Salad makes for a delicious side salad that’s perfect with an ‘anytime’ meal  or for an interesting option at your next dinner party. Grilled or baked pear slices are mixed with toasted pecans, goat cheese and arugula with an amazing crispy prosciutto and a balsamic ginger dressing. Wanna really do something different? Serve this salad with your Thanksgiving or holiday meal – your guests will thank you!

A closeup of a grilled pear slice on a salad

Have you tried grilling or baking fruit? Pears are my favorite and another way I like to serve them is Baked Pears with Goat Cheese, Honey & Pecans.

You can pretty much cook any firm fruit from Grilled Pineapple Coconut Kale Salad to Grilled Lemon & Basil Vinaigrette.

Pear and Crispy Prosciutto Salad viewed from overhead

If you don’t have a grill you can bake the pear slices in the oven. They are brushed with the salad dressing before cooking so they take on a delicious flavor and natural sweetness.

After eating this salad, I wondered why I had never cooked pears before now. The sweet pears, crispy prosciutto, tangy goat cheese and toasted pecans, make the best taste combination.

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

Pears are usually sold under-ripe, which is great for this recipe. If you try and grill ripe pears they will flop and fall apart. Anjous pears that are still firm are the perfect type for cooking, but not all supermarkets carry all varieties so any firm pear that you can find is perfect.

If you’ve tried this Pear and Crispy Prosciutto Salad or any other recipe, please rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!

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Yield: 6

Grilled Pear and Crispy Prosciutto Salad

Pear and Crispy Prosciutto Salad ub a white bowl

Sweet, baked or grilled pear slices are mixed with toasted pecans, goat cheese and arugula, all topped off with crispy prosciutto and a lime, balsamic, ginger dressing

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 tablespoon fresh lime juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons light agave nectar or honey
  • ¼ teaspoon grated ginger
  • Small pinch of salt and ground black pepper to taste
  • 6 tablespoons olive oil
  • 1 cup (201 grams) pecan halves
  • 4 slices Prosciutto di Parma
  • 4 firm pears of your choice, sliced 1/8 inch thick
  • 4 ounces (113 grams) goat cheese
  • Salad greens of your choice, I used baby spinach and arugula

Instructions

  1. To a mixing bowl combine the lime, balsamic vinegar, agave or honey, ginger, salt and pepper. Whisk in the olive oil, set aside.
  2. Preheat oven to 350°F/177°C.
  3. To a small sauté pan, add the pecans over medium-low heat. Toast the pecans until browned and fragrant, about 3 minutes per side. Keep an eye on them.
  4. Line a baking sheet with aluminum foil and place the prosciutto slices evenly spaced. Bake in the oven for 5 minutes or until crispy, remove and allow to cool on baking sheet.
  5. To grill the pears:
  6. Preheat a grill (or indoor grill pan) over medium high heat. Brush both sides of the pear slices with the salad dressing. Grill the pears for 2 minutes on each side, remove and set aside and allow to cool.
  7. To bake the pears:
  8. Preheat oven to 425°F/220°C. Brush both sides of the pear slices with the dressing and place on a parchment lined baking sheet. Bake for 8 minutes, remove and allow to cool.
  9. To a large mixing bowl add the salad greens and toss with the salad dressing, reserving some to add later.
  10. Divide the greens amongst 4 dishes. Divide the pecans between the 4 dishes. Arrange the cooled pear slices on the salad and top with the goat cheese.
  11. Crumble the prosciutto in your hands and sprinkle over the salads. Top with more dressing if needed.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 432Total Fat 32gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 24gCholesterol 22mgSodium 628mgCarbohydrates 30gFiber 6gSugar 20gProtein 11g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Salad