Prosciutto & Fig Kale Salad

Prosciutto & Fig Kale Salad

This salad recipe offers a balance of salty and sweet flavors. The saltiness of the parmesan cheese and prosciutto is paired with the sweetness of the ripe figs and a surprising crunch from the roasted pine nuts. These toppings are delicious on a bed of baby kale greens with a drizzle of Hanley’s Garlic & Red Wine vinaigrette. This recipe is an excellent appetizer or lunchtime salad as it is relatively light.



  1. Add pine nuts to a lined baking sheet and drizzle with olive oil and top with salt and pepper
  2. Preheat the oven to 350 Degrees Fahrenheit and bake the pine nuts for about 15 minutes
  3. Toss the baby kale in a bowl with a very small drizzle of the Hanley’s Garlic & Red Wine vinaigrette
  4. Slice fresh figs
  5. Top with sliced figs, shaved parmesan cheese, and roasted pine nuts once they’re finished
  6. Enjoy, snap a photo and tag @HanleysFoods on Instagram

Prep time: 10 minutes
Total time: 25 minutes
Serves: 1-4 people
Pro Tip: We recommend peeling the edges of your figs for a softer bite. We photographed our recipe with skin on so the figs look beautifully intact but peeled them before enjoying the salad.
Prosciutto & Fig Kale SaladProsciutto & Fig Kale Salad


Share this post



Sold Out