Fig Salad Recipe

Fig and Prosciutto Salad with Goat Cheese and Balsamic in white bowl

5 from 1 vote

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.

Prep Time10

Cook Time0

Total Time10

Course: Lunch, Salad, Side Dish

Cuisine: American

Servings:

Calories: 186kcal

Author: Jami Powell

Equipment

Ingredients

4 oz. Baby Butter lettuce
2 slice prosciutto
2-3 qty fresh figs
1 tablespoon Gorgonzola cheese
1 tablespoon walnuts chopped
¼ teaspoon pepper (or to taste)

Dressing

2 tablespoon balsamic glaze
1 tablespoon extra virgin olive oil

Instructions

Wash and dry the baby butter lettuce. Place it in a large salad bowl.
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.
Sprinkle the Gorgonzola cheese and chopped walnuts over the salad.
Sprinkle pepper over the salad to taste.
In a small bowl, combine the balsamic glaze and extra virgin olive oil. Mix well.
Drizzle the dressing over the salad just before serving. Toss gently to combine.
Serve immediately.

Notes

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.

Freeze This dish is not freezer friendly.

Reheat No reheating required

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition