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July 29, 2018

Tasty Roasted Fig Salad with Prosciutto and Feta

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.

Roasted Fig Salad with Prosciutto and Feta | The Family That Heals Together

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.

Roasted Fig Salad with Prosciutto and Feta | The Family That Heals Together

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. 😉

Print Recipe

Roasted Fig Salad with Prosciutto and Feta

Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 2 servings
Author: Jaclyn

Ingredients

  • 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

Instructions

  • 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.

Roasted Fig Salad with Prosciutto and Feta | The Family That Heals Together

By: Jaclyn · Filed Under: Blog, Easter Dinner, Recipes · Tagged: balsamic, dairy, Easter, feta, figs, greens, recipes, salad, salads, veggies, vegtables

January 1, 2017

Bacon and Rosemary Roasted Sweet Potato Recipe

Roasted Sweet Potato Recipe

Sweet potatoes are my love language. Like, I cannot properly express in words how much I adore them. They are the single most missed item on my plate when we’re sticking to the GAPS diet, but since we’re not right now, I made this lovely roasted sweet potato recipe.

I hate that sweet potatoes are not allowed on GAPS because they can feed yeast and other baddies due to their starch content, but if you’ve got good gut health, enjoy away, because sweet potatoes are actually super healthy.

Sweet potatoes are a good source of:

  • beta carotene (vitamin A)
  • vitamin C
  • potassium
  • vitamins B1, 6, and 2
  • fiber & more!

I’ve told you about how I’ve struggled with adrenal health, and everything I’ve done to recover. Part of supporting the adrenals is eating a sufficient amount of carbohydrates, especially for women, whose carb needs are higher than men’s, particularly in childbearing years and especially during pregnancy and breastfeeding.

When I don’t eat enough carbs, I get sluggish, tired, and cranky. For me, plenty of good carbs are a must, and since I eat a mostly grain-free diet, I have to look to veggies to meet my carb quota.

White potatoes tend to make me feel bloated and gross, so I limit how much I eat them, which leaves my beloved sweet potatoes. Not only do I intuitively know I need them, I crave them. If I don’t have several servings a week, I get to jonesing. Likewise, I feel my best when I’m eating several servings of sweet potatoes per week.

It’s not hard to find a good roasted sweet potato recipe because sweet potatoes are delicious however you roast them. I’ve roasted them for years with my choice of oil, a little real salt, and some spices, and they’re always good.

Recently, however, I created this amazing roasted sweet potato recipe. THE roasted sweet potato recipe. The one I now make several times a week and our whole family devours. Honestly, everyone loves them and there are never leftovers. Even if we’re stuffed, we fight over the last spoonful.

This recipe contains simple ingredients, but when combined, the flavors are incredible.

We’ve got sweet potatoes. Any kind will do. Heck, use yams if ya got ’em.

Plus a little avocado oil, one of my fave fats for cooking because of its versatility and ease of use. Try this one.

Pederson’s Natural Farms sugar-free uncured bacon, which I’ve been so thankful to find at my local big-box store!

Dried rosemary (a favorite herb to add to everything, especially as the holidays approach!).

And a little real salt (the only salt I use). Get it here.

Grab my Bacon and Rosemary Roasted Sweet Potato recipe below!

Do you have a sweet potato loving friend who needs a fresh roasted sweet potato recipe?
Share using one of our links and be sure to pin the image below!

Roasted Sweet Potato Recipe

 

Roasted Sweet Potato Recipe
Print Recipe
5 from 1 vote

Bacon and Rosemary Roasted Sweet Potatoes

Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Servings: 4 servings
Author: Jaclyn Harwell

Ingredients

  • 6 cups - peeled and diced sweet potatoes - (chop into 1
  • 4 pieces - coarsely chopped bacon raw
  • 2 tbsp - avocado oil
  • 1 tsp - dried rosemary
  • 1/2 tsp - Real Salt

Instructions

  • Preheat oven to 425*.
  • Place sweet potatoes on a large, parchment-lined baking sheet.
  • Drizzle with avocado oil.
  • Sprinkle real salt and rosemary evenly over sweet potatoes.
  • Top with bacon pieces.
  • Place in preheated oven and roast for 45 minutes, stirring every 15 minutes.
  • Remove and allow to cool before serving.

By: Jaclyn · Filed Under: Recipes · Tagged: carbs, roasted sweet potatoes, rosemary, sweet potatoes, vegetables, veggies

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