Fig and Prosciutto Salad

Fig and Prosciutto Salad


Servings 4
Time Needed Prep
Ingredients 8
Difficulty Medium

Rating (click to rate)

5.0 based on 1 rating.


  • 1 x 200g Packet Rocket
  • 1/3 cup Toasted Pine Nuts
  • 100 g Goat Cheese
  • 8 Large Figs quartered
  • 1 Basil Leaves
  • 2 tbsp Balsamic Vinegar
  • 1 Salt And Pepper to taste
  • 2 tbsp Olive Oil

Nutrition Information

Qty per
333g serve
Qty per
Energy 1333cal 400cal
Protein 5.2g 1.6g
Fat (total) 112g 34g
 - saturated 15.3g 4.6g
Carbohydrate 74g 22g
 - sugars 59g 18g
Dietary Fibre 10.8g 3.2g
Sodium 32mg 10mg

Nutritional information does not include the following ingredients: Goat Cheese, Basil leaves

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Fig and Prosciutto Salad is fresh and flavourful – such a lovely summer dish!

They go perfectly with cured meats and cheese so you’ve got everything you need for a hearty meal.

I definitely suggest making some of this salad now as it’s the perfect season for it – also, we need to go back into ‘eating healthy’ mode after all the junk we mindlessly ate during the holidays! bahaha

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Fig and Prosciutto Salad | Stay at Home


  1. In a small bowl mix the balsamic vinegar, oil, salt and pepper and mix well.

  2. Using a fry pan dry roast the pine nuts until slightly browned ensuring a close eye as to not burn them

  3. Add the Rocket and fig to salad bowl, add the dressing and toss well and top with goats cheese and pine nuts.

About Author

Megan May

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