Fig, Prosciutto and Mixed Greens Salad
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 cafe.
Equipment
- Large Salad Bowl
- Sharp Knife
- Cutting board
- Small whisk or fork
- Measuring spoons
- Toaster oven or skillet (optional)
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
Instructions
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.
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.
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.
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.
Notes
Nutritional Value (per serving):
- Calories: ~220–260
- Protein: ~10g
- Fat: ~15g
- Carbohydrates: ~18g
- Fiber: ~4g
- Key Nutrients: Vitamins A & C, calcium, healthy fats