Name: Kale Salad With Prosciutto And Figs for a Savory Surprise
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 1 bunch Tuscan Kale (Remove stems and slice thinly for best results.); 3 cups Belgian Endives (Swap with other leafy greens if unavailable.); 1 cup Radicchio (Can substitute with purple cabbage as an alternative.); 4 pieces Figs (Use dried figs if fresh are not in season.); 6 slices Sliced Prosciutto (Bacon can be used as a substitute for a smokier flavor.); 1/2 cup Gorgonzola Cheese (If unavailable, feta or goat cheese can serve as replacements.); 1/4 cup Walnut Oil (Replace with olive oil if needed.); 1 teaspoon Salt; 1 teaspoon Pepper; 1/4 cup Walnut Oil (Replace with olive oil if needed.); 1 teaspoon Salt; 1/2 teaspoon Pepper

The first hint of autumn could be felt in the air when I stumbled upon a platter of vibrant salads at a local farmer’s market. Amidst the earthy greens and rich colors, I was instantly drawn to a delightful Kale Salad with Prosciutto and Figs. With gluten-free, healthy ingredients and a quick-prep time, this dish is a love letter to the seasons—a perfect centerpiece for cozy gatherings. The combination of tender Tuscan kale, salty prosciutto, and naturally sweet figs creates a flavor experience that dances on your palate. Plus, the creamy vinaigrette is a breeze to whip up, making it an effortless crowd-pleaser to impress your friends and family. Ready to craft a salad that brings warmth and nutrition to your table? Let’s dive into this delightful recipe!

Why is this salad a must-try?

Vibrant Flavors: This Kale Salad with Prosciutto and Figs offers a delightful mix of sweet, salty, and savory flavors that will awaken your taste buds.

Quick Preparation: In just 15 minutes, you can whip up this nutritious dish, making it perfect for busy weeknights or unexpected guests.

Nutritious Goodness: Packed with fiber and essential vitamins, this salad not only tastes amazing but also supports your health goals.

Impressive Presentation: The colorful ingredients create an eye-catching centerpiece, ideal for fall and winter gatherings.

Versatile Ingredients: Feel free to adapt with seasonal fruits like apples or pears or try different nuts for added crunch. You’ll love sharing this recipe with friends or serving it alongside a refreshing Feta Avocado Salad for a complete meal!

Kale Salad With Prosciutto And Figs Ingredients

• Elevate your dish with these key ingredients!

For the Salad

Tuscan Kale – Leafy base offering a robust texture. Remove stems and slice thinly for best results.
Belgian Endives – Provides crunch and a slightly bitter flavor. Swap with other leafy greens if unavailable.
Radicchio – Adds a peppery note and vibrant color. Can substitute with purple cabbage as an alternative.
Figs (Fresh or Dried) – Sweet component that balances the saltiness of prosciutto. Use dried figs if fresh are not in season.
Sliced Prosciutto – Adds savory depth. Bacon can be used as a substitute for a smokier flavor.
Gorgonzola Cheese – Crumbled cheese adding creaminess and tang. If unavailable, feta or goat cheese can serve as replacements.
Walnut Oil – Base for the vinaigrette, providing nutty flavors. Replace with olive oil if needed.
Salt and Pepper – Enhances all flavors without overpowering.

For the Dressing

Walnut Oil – Base for the vinaigrette, providing nutty flavors. Replace with olive oil if needed.
Salt – Enhances all flavors, ensuring harmony throughout the salad.
Pepper – Adds a touch of warmth without overpowering the dish.

This Kale Salad with Prosciutto and Figs not only showcases a vibrant combination of taste and texture, but also embodies the spirit of hearty, home-cooked meals. Enjoy crafting this delightful salad!

Step‑by‑Step Instructions for Kale Salad With Prosciutto And Figs

Step 1: Preheat and Toast
Begin by preheating your oven to 400°F (200°C). While it heats, spread a handful of walnuts evenly on a pie plate. Bake for about 8 minutes, or until they turn golden brown and release a delightful nutty aroma. Keep an eye on them to prevent burning, as this will enhance the overall flavor of your Kale Salad With Prosciutto And Figs. Once toasted, remove from the oven and allow to cool.

Step 2: Prepare the Greens
While the walnuts are cooling, take a large mixing bowl and add the finely chopped Tuscan kale, sliced Belgian endives, and radicchio. The kale should be tender and vibrant, while the endives offer a pleasant crunch and the radicchio contributes a pop of color. Toss these fresh greens gently together until well mixed, creating the lovely base for your salad.

Step 3: Add the Sweetness
Next, fold in the figs and sliced prosciutto into your bowl of prepared greens. If using fresh figs, ensure they are ripe and slightly soft for ultimate sweetness. The combination of the juicy figs and the salty prosciutto will infuse your Kale Salad With Prosciutto And Figs with a rich blend of flavors. Distribute everything evenly for better flavor in every bite.

Step 4: Whisk the Dressing
In a small bowl, whisk together the walnut oil, a pinch of salt, and freshly ground black pepper. Aim for a smooth and well-combined dressing that will marry the ingredients beautifully. If desired, taste the dressing and adjust the seasoning according to your preference. This creamy vinaigrette will elevate the flavors in your salad and add a delightful richness.

Step 5: Toss It All Together
Drizzle the homemade dressing over the salad mixture, ensuring even coverage. Using salad tongs or a large spoon, toss everything together gently, allowing the dressing to coat all of your Kale Salad With Prosciutto And Figs. Take care to preserve the structure of the greens as you mix, enhancing each ingredient’s flavor with the comforting vinaigrette.

Step 6: Garnish and Serve
Just before serving, take your chilled gorgonzola cheese and either shave or crumble it over the top of the salad for an elegant finish. Finally, sprinkle the toasted walnuts on top, adding a crunch that complements the tender greens. Serve your vibrant Kale Salad With Prosciutto And Figs immediately to enjoy its fresh ingredients and dynamic flavors at their peak.

Expert Tips for Kale Salad With Prosciutto And Figs

Ingredient Freshness: Use fresh, crisp ingredients for the best flavor. Check your produce for vibrant colors and firm textures before use.
Toasting Nuts: Toast walnuts until golden brown for added depth. Keep a close eye on them in the oven, as they can easily burn!
Creamy Vinaigrette: Whisk your dressing just before serving to maintain its creaminess. Store extra dressing separately to prevent wilting the greens.
Dressing Adjustments: Customize the dressing by adjusting salt and pepper to suit your taste preferences. This Kale Salad with Prosciutto and Figs allows for personal touch.
Perfect Cheese: Freeze gorgonzola before grating or crumbling to achieve lovely shavings. This small tip enhances presentation significantly.

Make Ahead Options

These Kale Salad with Prosciutto and Figs are a lifesaver for busy weeknights and make meal prep a breeze! You can chop the Tuscan kale, Belgian endives, and radicchio up to 3 days in advance and keep them stored in an airtight container in the refrigerator to maintain their crispness. Additionally, you can prepare the creamy vinaigrette up to 24 hours ahead of time; just give it a good shake before drizzling it over the salad. When you’re ready to serve, simply combine the prepped greens with figs and prosciutto, toss with the dressing, and finish with shaved gorgonzola and toasted walnuts for a deliciously fresh salad that tastes just as vibrant as the day it was made!

What to Serve with Kale Salad with Prosciutto and Figs

Looking to complete your meal with perfect pairings that elevate the flavors of your delightful salad?

Creamy Mashed Potatoes: Their buttery softness complements the crunchy textures of the salad while providing a comforting foundation.
Herb-Roasted Chicken: Juicy, flavorful chicken infused with herbs pairs beautifully with the salty prosciutto, creating a savory balance.
Quinoa Pilaf: Light and nutty, this dish offers a pleasant chewiness, enhancing the earthiness of the kale and figs.
Balsamic Glazed Brussels Sprouts: Their sweet-tart glaze echoes the flavors of the figs, providing an irresistible contrast.
Toasted Garlic Bread: Crunchy and buttery, it’s perfect for soaking up the dressing from the salad, adding a satisfying crunch.
Fruit-Infused Sparkling Water: Refreshingly light, it cleanses the palate while highlighting the sweet notes of the figs.
Chocolate Mousse: For a sweet finish, this rich dessert contrasts the salad’s savory profile, creating a delightful end to your meal.

Sharing your Kale Salad with Prosciutto and Figs alongside these nourishing sides will create a balanced, hearty dinner that family and friends will love!

How to Store and Freeze Kale Salad With Prosciutto And Figs

Fridge: Store your salad in an airtight container for up to 2 days. Keep the dressing separate to prevent the greens from wilting.

Freezer: This salad is best enjoyed fresh, but you can freeze leftover components like the figs or prosciutto separately for up to 3 months.

Reheating: If you’ve frozen any parts, let them thaw in the fridge overnight before using. However, it’s recommended to eat the salad cold for the best flavor.

Serving Tip: When ready to enjoy, just toss everything together, add fresh ingredients, and drizzle with the creamy dressing for a refreshing Kale Salad with Prosciutto and Figs experience.

Kale Salad With Prosciutto And Figs Variations

Feel free to get creative with this delicious salad and discover your personal favorites!

Arugula Swap: Replace endives with peppery arugula for an exciting flavor twist. This will amp up the spice and add freshness to every bite.
Seasonal Fruit Addition: Incorporate sliced apples or pears for added sweetness and crunch. This addition not only enhances flavor but also adds vibrant seasonal colors to your salad.
Nutty Texture Replacement: Swap walnuts for pecans or almonds for variation in flavor and crunch. Each nut brings a unique taste profile that can elevate the overall experience of this salad.
Spice It Up: Add a sprinkle of red pepper flakes for an unexpected kick. This subtle heat perfectly contrasts the sweetness of the figs and creaminess of the cheese.
Herbal Infusion: Toss in some fresh herbs like thyme or mint to brighten the flavors. These aromatic additions will elevate your salad to a refreshing height.
Dairy-Free Twist: Use cashew cheese or omit the cheese entirely for a dairy-free version. You won’t miss the creaminess and can fully enjoy the vibrant flavors.
Balsamic Glaze Drizzle: Finish with a balsamic glaze for an added layer of richness. The sweet acidity will beautifully complement the salty prosciutto.
Leafy Green Variations: Swap the Tuscan kale for spinach or Swiss chard for a different texture and taste. Each leafy green brings its own character to this delightful dish.

Enjoy making this Kale Salad with Prosciutto and Figs your own, and consider pairing it with a refreshing Yum Woon Salad for a delightful feast!

Kale Salad with Prosciutto and Figs Recipe FAQs

What should I look for when selecting fresh kale?
Absolutely! When choosing Tuscan kale, look for leaves that are vibrant in color and free of dark spots or yellowing. The leaves should feel firm and crisp to the touch. Look for kale that’s not too wilted to ensure you’re getting the freshest and tastiest experience in your Kale Salad with Prosciutto and Figs.

How long can I store leftover Kale Salad with Prosciutto and Figs in the fridge?
Very! You can store your Kale Salad in an airtight container in the fridge for up to 2 days. Make sure to keep the dressing separate until you’re ready to serve. This prevents the greens from wilting and keeps the salad deliciously fresh!

Can I freeze components of Kale Salad with Prosciutto and Figs?
Yes, indeed! While the complete salad isn’t ideal for freezing, you can freeze leftover figs or sliced prosciutto separately for up to 3 months. To do this, place them in a single layer on a baking sheet and freeze until solid. Then, transfer to an airtight container or freezer bag. Just remember to let them thaw in the fridge overnight before adding them back into your salad.

How can I ensure my salad doesn’t turn soggy?
To keep your salad fresh and crispy, it’s essential to dress it just before serving. Store the dressed salad in the fridge for no more than 2 days, and always keep the dressing separate until you’re ready to enjoy your Kale Salad with Prosciutto and Figs. If you notice any residual moisture, gently pat the greens dry with a paper towel before tossing them together.

What dietary considerations should I keep in mind for guests?
Great question! If you’re serving this salad to guests with dietary restrictions, be mindful of potential allergies. The gorgonzola cheese can be substituted with feta or goat cheese for lactose-sensitive guests. Additionally, make sure that the prosciutto is acceptable if your guests have dietary restrictions regarding pork. Keeping the dressing gluten-free is also a plus for those who avoid gluten.

Can I use different fruits or nuts in this salad?
The more the merrier! Feel free to swap figs with seasonal fruits like apples or pears for a refreshing twist. You can also experiment with various nuts, such as pecans or almonds, to change the flavor profile and add different textures to your Kale Salad with Prosciutto and Figs. Enjoy the versatility!