Spinach Prosciutto Honeydew Fig Salad Recipe – perfect for summer. Spinach, crispy prosciutto, juicy pieces honeydew, figs, feta and walnuts come together into this nutritious salad.
I’m posting another salad recipe… A Spinach Prosciutto Honeydew Fig Salad Recipe.
You guys might think I live off salads and you aren’t far away from the truth! There isn’t a day in my life, where I don’t eat a salad. This Spinach Prosciutto Honeydew Fig Salad is so good!
My salads are simple. Dressings are light. I often use what I have in the fridge to make them, because I hate wasting food.
I’ve been thinking of a fig salad for a while now. And when last Friday I went to the farmers marked and saw these figs, I got them right away.
I know some people don’t like figs. I do like them, but most often have them in the form of a jam. I rarely buy them fresh.
My grandmother in Bulgaria has a fig tree in the backyard and I’ve helped her many times in making fig jam.
She would eat them with some feta cheese, that’s why there is feta in my salad. You could use blue cheese instead, but I haven’t been buying it during my pregnancy.
(I’ve heard that feta isn’t safe during pregnancy either, because it is made with unpasteurized milk, but I’ve been having some every once in a while!).
I really love the chewy texture of fresh figs and their crunchy seeds. Figs are rich in fiber, vitamins and minerals.
This Spinach Prosciutto Honeydew Fig Salad a basic, but very nutritious salad. I decided to make some crispy prosciutto to top the salad with and add extra crunch.
I also added pieces of honeydew, which brought amazing flavor and paired well with all the other textures in the salad.
The dressing is very simple – olive oil, white balsamic vinegar (you can use regular balsamic instead), honey, salt and pepper.
Perfect for a weekday lunch.
I’m really excited to try this Fig Salad Recipe from Food And Wine [1]!
SPINACH PROSCIUTTO HONEYDEW FIG SALAD
Ingredients
FOR THE SALAD:
- 4 CUPS BABY SPINACH
- 2 CUPS CHOPPED HONEYDEW MELON
- 8 FIGS, , QUARTERED
- 1/4 CUP WALNUTS
- 1/4 CUP FETA CHEESE
- 8 SLICES OF PROSCIUTTO
FOR THE DRESSING:
- 1/4 CUP OLIVE OIL
- 2 TBSP WHITE BALSAMIC VINEGAR, (OR SUBSTITUTE REGULAR BALSAMIC)
- 1 TBSP HONEY
- 1 TSP SALT
- 1/4 TSP BLACK PEPPER
Instructions
FOR THE DRESSING:
- IN A SMALL BOWL, WHISK ALL INGREDIENTS TOGETHER AND SET ASIDE.
- FOR THE CRISPY PROSCIUTTO:
- PREHEAT OVEN TO 350F.
- LINE A BAKING SHEET WITH PARCHMENT PAPER. PLACE PROSCIUTTO SLICES ON THE BAKING SHEET. BAKE FOR 15 MINUTES, UNTIL CRISPY. REMOVE FROM BAKING SHEET AND LET IT COOL. BREAK INTO SMALLER PIECES.
FOR THE SALAD:
- PLACE SPINACH IN A BOWL. TOP WITH HONEYDEW, FIGS, WALNUTS, FETA AND CRISPY PROSCIUTTO. DRIZZLE DRESSING ON TOP.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
[8]
Grilled Vegetable Quinoa Salad With Balsamic [9]
[9]
Blackberry Spinach Salad With Light Balsamic Vinaigrette [10]
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