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Roasted Fig Salad with Prosciutto and Feta

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


  • 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.