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Pear and prosciutto salad recipe

Pear and prosciutto salad recipe

5 ratings

Get ready to elevate your salad game with this exquisite pear and prosciutto salad. This is sure to impress as a starter or a light meal on its own. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 174 calories / serving
  • Gluten-free


  • 1 red onion, cut into thin wedges
  • 1 tbsp olive oil, plus 2 tsp
  • 415g tin pear quarters in juice, drained (juice reserved)
  • 80g pack watercress, spinach & rocket salad
  • 84g pack prosciutto slices
  • 100g reduced-fat mozzarella
  • 1 tsp Dijon mustard​
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    3g 17%
  • Sugars

    7g 7%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 7g Protein 11.8g Fibre 1.6g


  1. Toss the onion with 2 tsp oil to coat, then griddle or fry in a dry nonstick pan over a high heat for 7-8 mins, turning halfway, until softened and lightly charred. Set aside.
  2. Drain the pears, reserving the juice, and pat dry with kitchen paper. Griddle or fry in a dry nonstick pan over a high heat for 1-2 mins each side or until grill lines or dark caramelised marks appear. Set aside.
  3. To assemble the salad, tip the leaves onto a large platter. Roughly tear over the prosciutto and mozzarella; nestle in the griddled pears and onion wedges. 
  4. For the dressing, whisk together 2 tsp reserved pear juice with the mustard in a small bowl. Whisk in 1 tbsp olive oil until smooth and slightly thickened. Drizzle over the salad and season with ground black pepper.

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