Fig and Prosciutto Salad with Goat Cheese and Pistachios

Fig and prosciutto salad on a serving plate

Fig and Prosciutto Salad with Goat Cheese and Pistachios

This Fig & Prosciutto Salad combines ripe figs, goat cheese, pistachios, and prosciutto for a perfectly balanced summer salad. Drizzled with balsamic dressing, it’s light, elegant, and full of flavor.

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Prep Time: 20

Total Time: 20

Course: Appetizer, Main Course, Salad

Cuisine: Italian

Keyword: Fig, Fig Prosciutto Salad, Fig Salad, Figs

Difficulty: Beginner

Servings: people

Calories: 284kcal

Ingredients

4 cups baby arugula
6 oz fig fresh, quartered
4 ½ oz prosciutto sliced
3 oz goat cheese crumbled
2 tbsp pistachios chopped
1 tbsp olive oil extra virgin
1 tbsp balsamic glaze

Instructions

Prepare ingredients: Rinse and pat dry the figs and arugula. Chope the pistachios in smaller chunks. (Seee Notes)
Assemble the salad: In a large bowl, combine arugula, then figs, and then prosciutto. Top with goat cheese and pistachios.
Dress and serve: Drizzle olive oil and balsamic glaze over the salad. Gently toss and serve immediately.

Notes

To chop the pistachios: place them in a small plastic bag and gently tap until you little chunks. This method keeps the natural oils intact and gives uneven bits of pistachio that add so much more texture and flavor to the dish.

If you prefer to crisp the prosciutto (optional): Heat a skillet over medium heat and cook slices for 30–60 seconds until lightly crisp.

Nutrition

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