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5 from 3 votes

Fig, Golden Beet and Prosciutto Salad with Fig Vinaigrette

This crazy delicious salad came together as a bunch of leftovers. And it turned out to be the most delicious fig, golden beet and prosciutto salad.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Course: Salad
Cuisine: American
Keyword: Fig Beet Prosciutto Salad, Fig Vinaigrette, golden beet salad, prosciutto salad
Servings: 4
Calories: 410kcal
Author: Lisa Bryan


  • 6 cups arugula
  • 12 figs halved
  • 8 slices prosciutto
  • 4 golden beets

Fig Vinaigrette

  • 3 figs
  • 1/3 cup olive oil
  • 3 tbsp champagne vinegar
  • 1 tsp shallot finely diced
  • 1 tsp dijon mustard
  • pinch of salt and pepper


  • Wash and cut the stems off the golden beets. Bring a pot of water to a boil, gently drop in the beets into the pot and boil for 30-40 minutes or until easily punctured with a knife.
  • Remove the beets and let cool for a few minutes. Peel the beets and slice into small chunks. Place in the refrigerator for 10 minutes to cool.
  • Assemble the salad by combining the arugula, figs and beets. Slice each prosciutto piece in half lengthwise, then roll up.
  • Make the dressing by combining all ingredients in a food processor and pulse until combined. Add the dressing to the salad and serve immediately.


Calories: 410kcal | Carbohydrates: 45g | Protein: 5g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 195mg | Potassium: 843mg | Fiber: 8g | Sugar: 36g | Vitamin A: 1005IU | Vitamin C: 12.3mg | Calcium: 127mg | Iron: 2mg