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–+ servings
Kale Salad With Prosciutto And Figs

Kale Salad With Prosciutto And Figs for a Flavorful Surprise

A vibrant Kale Salad with Prosciutto and Figs, balancing peppery kale, sweet figs, and savory prosciutto for a healthy and delightful dish.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Kale Tuscan kale preferred
  • 2 pieces Belgian Endives Slice thinly
  • 1 cup Radicchio Can swap for any bitter green
  • 4 pieces Fresh or Dried Figs Fresh is ideal
  • 4 oz Prosciutto Any cured ham will suffice
For the Dressing
  • 1/4 cup Walnut Oil Can substitute with extra virgin olive oil
  • to taste Salt
  • to taste Pepper
For Topping
  • 1/2 cup Gorgonzola Cheese Crumble instead of shave if short on time
  • 1/4 cup Toasted Walnuts Toast to enhance nutty flavor

Equipment

  • Oven
  • Baking Sheet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and toast the walnuts on a baking sheet for about 8 minutes until golden brown.
  2. In a large mixing bowl, combine torn kale, thinly sliced endives, and radicchio.
  3. Add chopped figs and sliced prosciutto to the greens and toss gently to combine.
  4. Drizzle walnut oil and season with salt and pepper; toss the salad to coat evenly.
  5. Top with gorgonzola and toasted walnuts, then serve on a large platter.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Store salad in an airtight container for up to 2 days. Keep the dressing separate until ready to serve.

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