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 cups 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
358g serve
Qty per
Energy 1398.5414726631kcalcal 390.76319437361kcalcal
Protein 9.8196296296296gg 2.7436796953422gg
Fat (total) 117.0408686067gg 32.702114726656gg
 - saturated 18.934475308642gg 5.2904373592182gg
Carbohydrate 74.0575gg 20.69223246717gg
 - sugars 59.3625gg 16.586336965633gg
Dietary Fibre 10.79gg 3.0148086057558gg
Sodium 147.20808641975mgmg 41.131066336897mgmg

Nutritional information does not include the following ingredients: 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.

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Megan May

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