Fig, Prosciutto and Mixed Greens Salad

There are days when you just want a salad that feels a little more special—something that doesn’t just sit on the side of your plate but stands proudly as the main event. That’s exactly how I feel about this fig prosciutto and mixed greens salad. It’s fresh, savory, slightly sweet, and has that elegant balance of flavors that makes you pause for a second bite… and then another.

Fresh figs are one of those seasonal treasures that feel luxurious the moment you slice them open. Their deep color, tender flesh, and natural sweetness make them the star of many fig salad recipes. Pairing them with salty, paper-thin prosciutto takes this from “just another salad” to a meal-worthy dish that’s perfect for lunch, dinner, or even a light holiday starter. It’s a fresh fig recipe that really makes you appreciate how simple ingredients can come together beautifully.

What I love most about this salad is how it fits right into the rhythm of the season. While I adore crisp summer greens, this leans into the cozy flavors of fall. The figs bring in that natural sweetness, the prosciutto adds a savory bite, and the greens give everything a refreshing base. Toss in some crumbled cheese or a drizzle of balsamic glaze, and suddenly you’ve got one of those healthy fall salads you’ll keep craving well into autumn.

This isn’t just any fig salad—it’s a little celebration of the season. Think of it as an autumn salad you can bring to a gathering, serve at a dinner party, or make for yourself when you want something that feels like it came straight out of a charming café. Whether you call it a fig salad with prosciutto and greens or simply your new favorite weeknight meal, it’s a recipe you’ll want to return to again and again.

Why You’ll Love It

• Perfect balance of sweet and savory: The natural sweetness of fresh figs paired with salty prosciutto creates a flavor combo that feels indulgent but is surprisingly light. Every bite hits just the right note.
• Fresh, seasonal ingredients: This is a fresh fig recipe that truly celebrates the best of fall produce. The greens stay crisp, the figs are tender, and everything tastes vibrant and wholesome.
• Easy yet elegant: It looks like something you’d order at a fancy café, but it comes together in under 15 minutes. Impress guests without spending hours in the kitchen.
• Versatile for any meal: Serve it as a starter, a side, or even a light main course. Add your favorite nuts or cheese to make it uniquely yours.
• A feast for the eyes and the palate: With deep purples, bright greens, and glistening prosciutto, this autumn salad is as beautiful as it is delicious—perfect for sharing on the table or snapping a quick food photo.

Ingredients

For the Salad:

• 4 cups mixed greens (arugula, baby spinach, and romaine)
• 6–8 fresh figs, halved
• 6 slices prosciutto, torn into bite-sized pieces
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted walnuts or pecans

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and freshly cracked black pepper, to taste

Ingredient Notes

• Fresh figs: Don’t skip these! I always go for ripe, in-season figs—they’re naturally sweet and juicy, which makes this salad shine.
• Prosciutto: Paper-thin slices are best. They’re salty without overpowering the delicate figs.
• Mixed greens: I like a combo of arugula and baby spinach for a peppery but tender bite. Romaine adds some crunch.
• Cheese: Goat cheese adds tang and creaminess, but feta works beautifully too—pick your favorite!
• Nuts: Toasting them enhances flavor and adds a nice crunch. I usually stick with walnuts for a slightly earthy note.
• Dressing: Simple is key. I always use a good quality olive oil and a splash of honey to balance the acidity of the balsamic.

Kitchen Equipment Needed

• Large salad bowl: To toss all the greens, figs, and prosciutto evenly. I love using a wooden bowl—it feels rustic and makes mixing easier.
• Sharp knife: Essential for slicing figs neatly without squishing them. A serrated knife works wonders here.
• Cutting board: A sturdy board keeps your figs and prosciutto safe while cutting. I always use one with juice grooves—it saves cleanup!
• Small whisk or fork: For mixing the dressing quickly until it’s smooth and emulsified.
• Measuring spoons: To get the olive oil, balsamic, and honey just right. I use stainless steel ones—they last forever.
• Toaster oven or skillet (optional): For toasting walnuts or pecans to add extra flavor and crunch.

Instructions

1. Prepare the Ingredients

• Wash and dry the mixed greens thoroughly. Excess water can make the salad soggy, so I like using a salad spinner for this step.
• Slice the fresh figs in half. If they’re particularly large, you can quarter them.
• Tear the prosciutto into bite-sized pieces. Avoid cutting with a knife—it tears better by hand and looks more rustic.
• Crumble the goat cheese or feta and set aside.
• Toast the walnuts or pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Shake the pan occasionally to prevent burning.

Pro Tip: Toasting nuts brings out their flavor and adds a nice crunch that really elevates the salad.

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2. Make the Dressing

• In a small bowl, whisk together the olive oil, balsamic vinegar, and honey (or maple syrup).
• Season with a pinch of salt and freshly cracked black pepper.
• Whisk continuously until the dressing is smooth and slightly thickened.

Pro Tip: Taste and adjust the sweetness or acidity—fresh figs are naturally sweet, so you may want just a touch of honey.

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3. Assemble the Salad

• Place the mixed greens in a large salad bowl.
• Gently add the figs, prosciutto, toasted nuts, and crumbled cheese on top.
• Drizzle the dressing evenly over the salad.

Pro Tip: Toss gently with your hands or tongs to avoid breaking the figs. You want them to stay intact and pretty on the plate.

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4. Serve Immediately

• Divide the salad onto individual plates or serve family-style.
• Add extra cracked black pepper or a final drizzle of olive oil if desired.
• Enjoy while the figs are fresh and the greens are crisp.

Tips and Tricks for Success

• Use ripe figs: They should be soft to the touch and fragrant. Unripe figs will be bland and can make the salad less flavorful.
• Toss gently: Figs are delicate, so fold the salad carefully to keep them intact.
• Toast nuts lightly: Over-toasting can make them bitter. A few minutes on medium heat is plenty.
• Dress just before serving: This keeps the greens from wilting and ensures everything stays fresh.
• Balance flavors: Taste as you go—add a pinch of salt or a drizzle of honey if needed to enhance the sweet and savory contrast.

Ingredient Substitutions and Variations

• Figs: Use dried figs rehydrated in warm water if fresh figs aren’t available.
• Prosciutto: Thinly sliced Serrano ham or pancetta can work as a salty alternative.
• Greens: Try arugula only for a peppery bite, or baby kale for extra texture.
• Cheese: Swap goat cheese with ricotta salata, blue cheese, or shaved Parmesan.
• Nuts: Almonds, pistachios, or pecans can replace walnuts depending on your preference.
• Dressing: Experiment with lemon juice instead of balsamic for a brighter, tangy flavor.

Serving Suggestions

• I love serving this fig salad with prosciutto and greens alongside a warm, crusty baguette—it’s the perfect balance of savory and sweet.
• Pair it with roasted chicken or turkey for a light yet elegant dinner.
• Add it to a brunch spread with fresh fruit and cheese for a colorful, seasonal table.
• Serve as a starter at a dinner party—guests always comment on how beautiful and flavorful it looks.
• Drizzle a little extra balsamic glaze on top and enjoy it as a light lunch on its own.

Storage and Reheating Instructions

• Refrigerate separately: Store the greens, figs, prosciutto, and dressing separately in airtight containers for up to 2 days.
• Combine before serving: Toss everything together just before eating to keep the salad fresh and crisp.
• Nuts and cheese: Keep toasted nuts and cheese in separate small containers to maintain their texture.
• Avoid reheating: This salad is best enjoyed cold or at room temperature—reheating can wilt the greens and soften the figs too much.
• Prep ahead tip: You can slice figs and toast nuts a day in advance to save time on serving day.

Frequently Asked Questions

Can I use dried figs instead of fresh?

Yes! If fresh figs aren’t available, soak dried figs in warm water for 10–15 minutes to soften them before adding to the salad.

How many servings does this salad make?

This recipe serves about 2–4 people as a main or 4–6 as a side. Adjust quantities if you’re feeding a larger crowd.

Can I make this salad ahead of time?

You can prep the ingredients in advance, but toss everything together just before serving to keep the greens crisp and the figs fresh.

What can I use instead of prosciutto?

Thinly sliced Serrano ham or pancetta works well as a substitute. You could also go vegetarian and add roasted chickpeas for a salty crunch.

Can I add more toppings?

Absolutely! Extra nuts, seeds, or even thinly sliced apples or pears make this fig salad with prosciutto and greens even more festive.

What’s the best dressing for this salad?

A simple balsamic vinaigrette with a touch of honey complements the figs perfectly. You can also try a lemon-honey dressing for a brighter flavor.

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite twists on this autumn salad.