I love a good salad, especially if I can get creative with it and add interesting ingredients. This Roasted Fig Salad with Prosciutto and Feta hits all the right notes.
On a recent trip to New York City, I was determined to find the best gluten-free food the city had to offer. I’m not sure I accomplished that, as it was just a quick couple of days, but I did find some delicious eats!
Known for its iconic location with Central Park views, Tavern on the Green was definitely on my list. After finding that salads were about all we could safely eat gluten-free, the Mister and I left slightly disappointed with the over-priced meal, but, I was inspired by the fig salad I ate. (And I did enjoy the creme brulee… because duh.)
I decided I would remake it as soon as we got back home and made it to the store for ingredients.
Of course, I tweaked the original fig salad and added my own flare, because I’ve never been one to stick too closely to a particular plan… salads… life… in general.
This salad has such a nice combination of flavors: a little sweet, a little bitter, a little tart, and a little salty. I’m a big fan of mixing lots of flavors together to keep things interesting.
Are you one to mix foods and flavors or do you like to keep your foods all separated on your plate? When I was a kid, I mixed my canned corn with my potatoes. The combo of buttery, salty, and sweet was delicious. Honest.
I also used to dip my McDonald’s French fries in the little honey packets they gave with the chicken McNuggets. (Side story: Chicken McNuggets were one of my favorite foods as a kid. If I ever went anywhere else to eat, I’d ask for “Chicken McNuggets,” unaware that the “Mc” was unique to McDonalds.)
So anyways, this Roasted Fig Salad recipe perfectly combines a variety of flavors, especially for someone like me who enjoys putting together unusual ingredients.
I hope you love this Roasted Fig Salad with Prosciutto and Feta as much as I do!
Add it as a side the next time you grill out (it’ll go great next to chicken or a steak!), or take it to work for a light and healthy lunch. Trust me, you’ll feel just a little fancy knowing they serve something almost as good at Tavern on the Green in Central Park. 😉
Roasted Fig Salad with Prosciutto and Feta
Yield 2-4 servings
- 24 oz arugula
- 4 medium figs
- 1-2 oz chopped proscuitto (look for uncured, additive free)
- 1 oz feta (organic, grassfed)
- 2 Tbsp organic balsamic vinegar like this
- 2 Tbsp raw honey
- 1 Tbs extra virgin olive oil
- Preheat oven to 375.
- Slice figs to about 1/4" thickness.
- In a small bowl, combine balsamic vinegar, honey, and olive oil and stir well.
- Place sliced figs in a single later on a baking sheet, then drizzle half the balsamic mixture over the figs, reserving the other half for later.
- Roast the figs for 10-15 minutes, stirring halfway. The figs should be lightly browned and sweetly fragrant. Remove and allow to cool while you assemble the salad.
- Fill a large salad bowl with the arugula, then crumble the feta and spread it over the arugula. Add the prosciutto and stir to combine.
- Gently top the salad with the roasted figs, then drizzle the remaining balsamic mixture over the salad. Refrigerate, if desired, before serving.