Spinach Prosciutto Honeydew Fig Salad Recipe
A refreshing and elegant Spinach Prosciutto Honeydew Fig Salad combining tender baby spinach, sweet honeydew melon, ripe figs, crunchy walnuts, salty feta, and crispy oven-baked prosciutto, all drizzled with a tangy honey balsamic dressing, perfect as a light lunch or appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salad Ingredients
- 4 cups baby spinach
- 2 cups chopped honeydew melon
- 8 figs, quartered
- 1/4 cup walnuts
- 1/4 cup feta cheese
- 8 slices prosciutto
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar (or substitute regular balsamic vinegar)
- 1 tbsp honey
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the dressing: In a small bowl, whisk together the olive oil, white balsamic vinegar, honey, salt, and black pepper until well combined. Set the dressing aside.
- Crisp the prosciutto: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the prosciutto slices in a single layer. Bake for 15 minutes, or until the prosciutto is crispy. Remove from the oven and allow to cool, then break into smaller pieces.
- Assemble the salad: Place the baby spinach into a large salad bowl. Top with chopped honeydew melon, quartered figs, walnuts, crumbled feta cheese, and the crispy prosciutto pieces. Drizzle the prepared dressing over the salad and gently toss to combine before serving.
Notes
- The prosciutto can be baked a little longer if you prefer extra crispiness, but watch closely to avoid burning.
- Substitute white balsamic vinegar with regular balsamic for a deeper flavor, though the dressing will be darker.
- For a nuttier taste, toast the walnuts lightly before adding to the salad.
- This salad is best served fresh to retain the crispness of the greens and prosciutto.
