This Fig Salad Recipe is a delicious blend of fresh ingredients that makes a perfect meal for entertaining. It's easy to prepare and packed with flavors that will impress your guests at any gathering.
Love this seasonal fruit? Try our Homemade Fig Bars Recipe or our Baked Brie with Fig Jam.
Fig salad combines the sweetness of fresh figs with the savory flavors of prosciutto and gorgonzola cheese. This dish not only brings a burst of flavors but also offers a nutritious option for those looking to enjoy a healthy and delicious meal.
If you like this salad recipe, you may also love our Kiwi Salad with Blackberries and Pecans or our Arugula Prosciutto Salad Recipe.
Why We Love This Recipe
- Gorgeous: This salad would be fitting for a wedding or any special occasion. Not only does it look beautiful though, it tastes amazing, too!
- Quick and Easy: Perfect for busy parents looking for a fast and nutritious meal.
- Seasonal: What better way to celebrate this delicious seasonal fruit than by showcasing it in all its glory. Figs taste amazing and we always look forward to finding creative ways to use them.
Fig Salad Recipe Ingredients
- Baby Butter Lettuce: Adds a tender and mild base for the salad.
- Prosciutto: Brings a savory and slightly salty flavor that complements the sweetness of figs.
- Fresh Figs: Adds natural sweetness and a unique texture to the salad.
- Gorgonzola Cheese: Provides a creamy and tangy contrast to the other ingredients.
- Chopped Walnuts: Adds crunch and a dose of healthy fats.
- Balsamic Glaze: Adds a sweet and tangy flavor to the salad.
- Extra Virgin Olive Oil: Enhances the dressing with a rich and smooth texture.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Baby Butter Lettuce: Substitute with arugula or spinach for a different leafy base.
- Gorgonzola Cheese: Use crumbled goat cheese for a milder flavor.
- Chopped Walnuts: Swap with candied pecans or sliced almonds for a different crunch.
How to Select Fresh Figs
- Look for figs that are plump and slightly soft to the touch.
- Avoid figs with splits or oozing juice.
- Store figs in the refrigerator and consume them within a few days of purchase.
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How to Make Healthy Fig Salad with Prosciutto and Gorgonzola
STEP ONE: Prepare the Lettuce
Wash and dry the baby butter lettuce. Place it in a large salad bowl.
STEP TWO: Prepare the Prosciutto and Figs
Tear the prosciutto slices into bite-sized pieces. Add them to the salad bowl.
Cut the fresh figs into quarters or slices, depending on your preference. Add them to the bowl.
STEP THREE: Add Cheese and Nuts
Sprinkle the gorgonzola cheese and chopped walnuts over the salad. Season with pepper to taste.
STEP FOUR: Dress the Salad
In a small bowl, combine the balsamic glaze and extra virgin olive oil. Mix well and drizzle over the salad just before serving. Toss gently to combine.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use the freshest ingredients you can find. Figs are best when they are ripe and slightly soft to the touch.
✔️ DO Prepare the dressing ahead of time if possible.
Storage
Store any leftover fig salad in an airtight container in the refrigerator for up to 2 days. Dress the salad just before serving to keep it fresh.
Recipe FAQs
Yes, dried figs can be used, but they will have a different texture and slightly sweeter taste.
Store the components separately and assemble just before serving to keep the salad fresh.
Ripe figs are slightly soft to the touch, have a rich color, and may have a sweet aroma. Avoid figs that are hard or have blemishes.
Related
- Arugula and Prosciutto Salad with Burrata
- Prosciutto Caprese Sandwich
- Apple Cranberry Walnut Salad
- Easy and Healthy Spring Mix Salad
- Easy Baked Brie with Fig Jam
More Salad Recipes You'll Love ♥️
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📖 Recipe
Fig Salad Recipe
Ingredients
- 4 to 5 ounces baby butter lettuce
- 2 to 3 slices prosciutto
- 2 to 3 fresh figs quartered or halved
- 2 tablespoons Gorgonzola cheese crumbled
- 2 tablespoons walnuts chopped
- ¼ teaspoon pepper
Dressing
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
Instructions
- Wash and thoroughly dry the baby butter lettuce, then divide it evenly between two wide shallow bowls.
- Tear the prosciutto into bite-sized pieces and arrange it over the lettuce. Add the quartered fresh figs throughout each salad for even color and flavor.
- Sprinkle the crumbled Gorgonzola cheese and chopped walnuts evenly over the top. Season lightly with freshly cracked black pepper.
- Drizzle the extra virgin olive oil and balsamic glaze evenly over each salad just before serving. Serve immediately.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Baby Butter Lettuce: Substitute with arugula or spinach for a different leafy base.
- Gorgonzola Cheese: Use crumbled goat cheese for a milder flavor.
- Chopped Walnuts: Swap with candied pecans or sliced almonds for a different crunch.
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