There’s only one trick you need up your sleeve when hosting a dinner party at your house, and it’s this pear and prosciutto salad! It’s fancy, delicious, sweet and savory, nutty and vinaigrettey, light, but memorable.

Halved pears roast until tender, get wrapped in prosciutto with a scoop of gorgonzola, and land on peppery arugula with walnuts, dried cranberries and a tangy homemade dressing.

The Best Pear Prosciutto Salad (Easy Dinner Party Starter)

If you are anything like me, you are the type of person that likes to host dinners. Hosting dinner for your friends and family should involve some good wine (or fair wine, as long as there is any! Gotta have the wine!), some appetizers, some good bread, a salad course, a soup course, then the entree, a dessert, a cigar, some cognac and chocolate for your guests on their way out.

No, I’m just joking! I mean, if you are anything like me, that’s the kind of dinner you want to host. But honestly, this is my go to salad to serve to my guests, and I speak from experience! It’s super easy to make, requires very simple steps, and you can totally make the dressing ahead and just give it a good shake before serving it.

Something about the combination of the gorgonzola with the pear and prosciutto just gives me goosebumps! So from now on, don’t go crazy looking for impressive recipes or for the best cognac brand to make your dinner memorable. Make this salad and be a winner! Drop the seven course meal idea and free yourself. Two things, though: I stand by the wine, and by the chocolate on the way out. That’s just common sense, people!

Why You’ll Love This Roasted Pear Salad

Sweet and savory. Soft roasted pear, salty prosciutto and tangy gorgonzola hit every note.
Looks impressive. Each plated pear half looks like it came from a restaurant kitchen.
Make ahead dressing. Whisk the vinaigrette early and shake it right before serving.
Simple steps. Roast, top, roast again and plate. That’s it.

Ingredients You’ll Need

Here is what goes into this prosciutto pear salad and why each part matters. It all comes down to balance: sweet, salty, creamy, crunchy and tangy in one bite. Exact amounts are in the recipe card below.

Pears: Firm Bosc pears are ideal. They hold their shape in the oven and turn tender and sweet instead of mushy. Riper, softer pears need less time, so keep an eye on them.
Prosciutto: Thin slices drape over the pear halves and crisp slightly at the edges in the oven, adding a salty, savory bite.
Gorgonzola cheese: Scooped from a block, a teaspoon goes right in the hollow of each pear. It softens in the oven and turns creamy. Goat cheese is a milder swap if blue cheese isn’t your thing.
Arugula: The peppery greens balance the sweet pear and rich cheese. Use fresh, crisp leaves and dress them just before serving.
Nuts and dried fruits: Dried cranberries and walnuts are a favorite here, but pistachios, pumpkin seeds and raisins have all tasted delicious too. The nuts add a salty crunchiness that improves every bite.
Apple cider vinegar and balsamic vinegar: The tangy backbone of the dressing. The balsamic adds a little sweetness and depth.
Shallots: Finely chopped so they melt into the dressing with a mild onion flavor.
Dijon mustard: Adds tang and helps the oil and vinegar stay emulsified so the dressing doesn’t separate right away.
Italian seasoning, honey, salt and pepper: Herbs for flavor, a touch of honey to round out the vinegar, and seasoning to bring it all together.
Olive oil: Whisked in slowly at the end to make a smooth, light vinaigrette.

How to Make Pear and Prosciutto Salad

Roast the pears. Preheat the oven to 375°F. Cut the pears in half lengthwise and scoop out the middle with a melon baller or spoon. Place them cut side up on a baking sheet lined with parchment paper or a silicone mat and roast for 10 to 20 minutes, depending on how firm and ripe they are. They are ready when a knife slides in easily.
Add the toppings. Drape a slice of prosciutto over each pear so it covers the surface but leaves the middle free. Scoop a teaspoon of gorgonzola into the hollow, then roast 5 minutes more, until the cheese softens and the prosciutto edges start to crisp.
Let them rest. Remove the pears from the oven and let them cool slightly.
Make the dressing. Whisk everything except the olive oil in a bowl. Then add the oil in a fine stream while whisking. This takes a few minutes, but adding it slowly is what emulsifies the dressing so it turns slightly thick and glossy.
Plate. Arrange 2 cups of arugula on each plate and sprinkle 1/4 cup of nuts and dried fruit over the leaves. Place two pear halves on top and drizzle with dressing. Serve right away, while the pears are still slightly warm and the cheese is soft, so every forkful gets a little sweet pear, salty prosciutto, creamy cheese and crisp, peppery greens.

Tip: Make the dressing ahead of time and just give it a good shake before serving. That leaves you only the pears to roast when your guests arrive.

Ways to Customize This Salad

Change the crunch. Swap walnuts for pistachios or pumpkin seeds.
Change the fruit. Raisins work in place of dried cranberries.
Change the greens. Arugula is classic, but a mix of arugula and baby spinach is milder for guests who are not fans of peppery greens.
Change the cheese. Goat cheese gives a milder, tangier version of this roasted pear salad.

Pear and Prosciutto Salad FAQs

What pears are best for roasting? Firm Bosc pears hold their shape and turn tender without falling apart. Softer, riper pears need closer to 10 minutes.
Can I make this salad ahead? Make the dressing ahead and shake it before serving. Roast the pears and dress the arugula right before you serve so the greens stay crisp.
Can I use goat cheese instead of gorgonzola? Yes. Goat cheese softens nicely in the oven and has a milder flavor than blue cheese.
How should I store leftover dressing? Keep it in a covered jar in the fridge and shake well before using. Olive oil can firm up when cold, so let it sit at room temperature for a few minutes.
Why scoop out the middle of the pear? Scooping out the core removes the seeds and tough center and makes a little cup that holds the gorgonzola as it melts.
Can I make it without prosciutto? Yes. The roasted pears, gorgonzola, nuts and dressing still make a lovely salad, though you lose the salty, savory contrast that makes it so memorable.
Can I roast the pears ahead of time? They are best served slightly warm, right after resting, when the cheese is soft and the prosciutto edges are still crisp.
What should I serve with it? It makes a perfect first course before a soup, an entree and dessert, with some good bread on the table.

Roasted Pear & Prosciutto Salad - No Diets Allowed #Food #Foodie #Salad

Roasted Pear Salad with Prosciutto

Roasted pear salad with prosciutto and gorgonzola tucked into tender Bosc pear halves, served on peppery arugula with nuts, dried fruit and a tangy cider and balsamic vinaigrette. It is fancy, easy and the dressing can be made ahead.

Print Recipe Pin Recipe

Ingredients

For the salad:

2 pears I like to use firm Bosc pears for this salad
4 slices prosciutto
4 teaspoons gorgonzola cheese scooped from a block
4 cups arugula
½ cup nuts and dried fruits I like to use dried cranberries and walnuts, but have used pistachios, pumpkin seeds, raisins and they have all tasted delicious

For the dressing:

1/3 cup apple cider vinegar
1 tablespoon finely chopped shallots
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1 teaspoon honey
¼ teaspoon salt
Few grinds of pepper
1/3 cup olive oil

Instructions

Pre-heat the oven to 375ºF. Cut pears in half lengthwise and scoop the middle out with a melon baller or a spoon. Place them on a baking sheet lined with parchment paper or a silicon mat, cut side up and roast them for 10-20 minutes, depending on how firm and ripe the pears are.
Place the prosciutto slices on top of the pears. Arrange them in a way that they will cover the surface of the pear, but will leave the middle free. In the middle, scoop the teaspoon of gorgonzola cheese. Return baking sheet to the oven and roast for 5 more minutes.
Remove pears from the oven and let them rest to cool slightly.
Meanwhile, start making the dressing and plating the salad.
For the dressing, whisk all ingredients except for the olive oil in a bowl. Start adding the olive oil in a fine stream while whisking. This process should take a few minutes to complete, as you should slowly add the oil, to emulsify the dressing.
To plate, arrange 2 cups of arugula in each plate. Sprinkle ¼ cup of nuts over leaves. Place two pears on the top and drizzle dressing over.

Made this salad? Leave a star rating in the recipe card and tell us how your dinner party went in the comments below. We love hearing which nuts and fruits you chose.

This recipe was shared by Camila.