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Prosciutto and Roasted Vegetable Salad with Pesto Balsamic Vinaigrette

This Italian inspired Prosciutto and Roasted Vegetable Salad with Pesto Balsamic Vinaigrette is jam packed with flavor from fresh basil leaves, sweet and salty glazed pecans and tender roasted vegetables. Perfect when you want a light, healthy salad that doesn’t sacrifice any flavor!

Can be made for an easy at home lunch or sophisticated enough for a dinner party recipe!

salad in a white bowl with a blue rim and two white salad tongs

a sheet pan topped with diced carrots and zucchini

Hello! I hope you are having a great Thursday!

Have you guys (L.A. and Orange County readers especially!) ever heard of a place called Mendocino Farms?!

During my lunch breaks downtown I frequent this place quite a bit! It is one of my favorite lunch spots if you are looking for something healthy, but hearty at the same time. Let’s face it, not all salads really ‘fill’ me up like some can. One of their salads, and a healthy dose of sunshine are my favorite afternoon pick me up. 

This Proscuitto and Roasted Vegetable Salad with Basil Pesto Vinaigrette is inspired by Mendocino Farms epic salad menu! If you’re like me and like a really hearty salad, then this is for you! 

balsamic vinegar being poured into a mason jar of dressing ingredients

butter lettuce, mozarella balls, red onion, cherry tomatoes and prosciutto slices

The Proscuitto and Roasted Vegetable Salad with Basil Pesto Vinaigrette screams summer. Filled with fresh cherry tomatoes and all the basil my patio plant had to offer.

It’s also fancy. Any dish with prosciutto=fancy to me. 

 This summer salad is also one of those great kitchen sink salads that have notes of salty, sweet and earthy. Which to me is a great combo! I’m also a natural balsamic lover. It is my go to salad dressing at any salad bar. There is something about the basil and the balsamic that marry together so well and give such a flavor punch!

While the salad may be ‘fancy’ it is also hearty enough for any summer meal! With the mozzarella, proscuitto, and tons of fresh greens it really is balanced out enough for any entree!

up close shot of carrots, mozarealla cheese balls, cherry tomatoes, basil leaves, red onion and prosciutto slices

Prosciutto and Roasted Vegetable Salad with Pesto Balsamic Vinaigrette in a white bowl with a blue rim

balsamic pesto vinaigrette in a mason jar

Print
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Prosciutto and Roasted Vegetable Salad with Pesto Balsamic Vinaigrette

  • Author: Elizabeth Van Lierde
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad
  • Method: Bake

Description

This Italian inspired Prosciutto and Roasted Vegetable Salad with Pesto Balsamic Vinaigrette is jam packed with flavor from fresh basil leaves, sweet and salty glazed pecans and tender roasted vegetables. Perfect when you want a light, healthy salad that doesn’t sacrifice any flavor! 


Ingredients

Scale

For salad:
56 cups of chopped butter lettuce
4 whole carrots, diced in half moons
1 zucchini, diced in half moons
kosher salt
black pepper
1 tbsp olive oil
1/4 red onion, thinly sliced
1 cup of cherry tomatoes, halved
1 cup of mozzarella pearls or cubes
68 slices of prosciutto, torn
1/2 cup of candied pecans or almonds, chopped
Salt+Pepper to taste

For dressing:
1/3 cup of olive oil
1/4 cup of balsamic vinegar
2 tbs of pesto, homemade or store bought
1/4 cup of thinly sliced basil leaves
Salt + Pepper to taste


Instructions

  1. Preheat oven to 425 degrees F 
  2. Roast veggies: Toss zucchini and carrots with 1 tbsp of olive oil on a small baking sheet. Sprinkle evenly with kosher salt and black pepper and roast veggies for 20-25 mins or until carrots are tender and golden brown. Allow to slightly cool before topping on salad. 
  3. For salad: In a large serving bowl combine butter lettuce, red onions, cooled roasted veggies,  mozzarella, prosciutto, and candied pecans. 
  4. For dressing: In a mason jar or small bowl add in olive oil, balsamic vinegar, pesto, basil and salt, and pepper to taste. Add lid and shake for 30 seconds or whisk with a fork until the dressing has emulsified. Place into the refrigerator until ready to serve. 
  5. Toss ingredients with chilled dressing just before serving. Garish with more basil leaves, if desired. 

Keywords: pesto, balsamic, prosciutto

1 Comment

  1. Liz S
    March 30, 2022 / 10:54 am

    Delicious, fresh, flavorful and easy to make! Even my picky husband loved this salad.

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