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: 298kcal

Author: Jami Powell

Equipment

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.

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