This fig salad with arugula and prosciutto is the perfect salad for summer and autumn. It has the perfect blend of soft fruit, fresh lettuce, crunchy nuts, and a mildly sweet balsamic dressing.
When figs are in season I love adding them to simpel recipes like this salad or to cakes and scones. Not just because they are one of the prettiest fruits but also because they add a ton of fiber to your diet!
Why this fig salad recipe works
- The recipe is super versatile. I always add pears and walnuts when I make this recipe but you can use any other nut of autumn fruit you love. Try replacing the pear with clementine or plums and add pecan or chopped hazelnuts combined with honey.
- It serves a crowd. As with most of my recipes, you can easily double or triple the recipe to serve your needs.
- It has the perfect texture and flavor combination. As I mentioned in the intro this salad has the perfect balance between the soft, sweet figs and the nutty, crunchy walnuts.
- Its perfect for mealprep. This fig salad is perfect as a lunch to take with you to work or school. You do need to keep the prosciutto in the fridge tho.
Ingredient notes
Figs: for this recipe you need fresh figs. Make sure they are ripe! That's when they have most flavor.
Mozzarella balls: I like to use small mozzarella balls because its just easier to use. You can use a large mozzarella and tear it into small peaches if that's what you prefer.
Prosciutto: this is one of my favorite ingredients for salads I also use it in my prosciutto and melon salad and many more recipes that are not on this blog yet. It has a mild salty flavor that balances out the sweetness of the fruit perfectly. You can use Parma ham or bacon instead but keep in mind that it will alter the flavor of the fig salad.
Balsamic glaze: this is also one of my go to salad ingredients. The sweet flavor reminds me of honey and summer and is great with fruit. You can use store bought but it is super easy to make your own balsamic glaze at home using balsamic vinegar.
What to serve fig salad with
I love this fig salad as a lunch but its also a great side for thanksgiving dinner or as a light meal paired with baked potatoes and pan seared salmon!
Storage
When you use fresh ingredients fig salad will keep for up to three days. It is important that you store it completely covered in the fridge to prevent the salad from drying out. While you can store left over assembled fig salad I do recommend storing the prosciutto in a different container.
More salads you will love
Fig salad
Ingredients
- 2 figs
- 1 large pear
- 6 Mozzarella balls
- 6 Slices Prosciutto
- 1 Tablespoon Balsamic glaze
- 2 Cups Arugula or mixed greens
- ¼ cup walnuts chopped
Instructions
- Divide the arugula, mozzarella balls, walnuts, and prosciutto between two plates.
- Cut your figs into quarters and add them to the lettuce.
- Drizzle the balsamic glaze over your fig salad and serve cold. If you want to make your own balsamic glaze of balsamic reduction, you should start with that because it will take some time to cool completely.
Sandra says
Perfect combination of flavors!