5 from 9 votes
Honey Glazed & Grilled Fig Salad {with Arugula, Quinoa, Prosciutto, Gorgonzola, Almonds & Raspberry-Orange Vinaigrette}
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

Arugula salad loaded with salty prosciutto, nutty quinoa, sweet grilled figs, decadent goat cheese, salty almonds, and finished with an easy homemade raspberry vinaigrette. 

Course: Salad, starter
Cuisine: Fusion
Servings: 4
Calories: 522 kcal
Ingredients
  • Grilled Figs:
  • 6 Figs – tops trimmed and halved
  • 1 TBS Olive Oil
  • 2 TBS Honey
  • Salad:
  • 1 Cup Red Quinoa – cooked according to package directions
  • 3 oz Prosciutto – thinly sliced
  • 4 Cups Arugula – washed
  • 1 small Shallot – peeled and thinly sliced
  • 2 oz Gorgonzola – crumbled, or more to taste
  • ¼ Cup Almonds – thinly sliced
  • Fresh Cracked Black Pepper , to taste
  • Orange-Raspberry Vinaigrette: (yield ½ cup)
  • 1 TBS Honey
  • 3 TBS Orange Juice
  • ¼ Cup Raspberry Balsamic Vinegar
  • 6 TBS Extra Virgin Olive Oil
  • 1 TBS Shallot – minced*
  • Kosher Salt and Pepper , to taste
Instructions
  1. Prepare the Vinaigrette: In a small mason jar or a small bowl, shake or whisk (respectively) all ingredients for the vinaigrette. Let stand 10 minutes. Taste and adjust for seasoning. Shake or whisk again. Set aside.
  2. Grill the Figs: Heat a charcoal or gas grill to medium-high. Brush the cut side of the figs with olive oil; season generously with salt and pepper. Place on grill, cut side down, and brush rounded side (facing you) with olive oil. Grill until just barely charred, about 2-4 minutes. Flip over and remove to a plate or clean work surface. Brush grilled side with honey. Set aside while you assemble the salad.
  3. Assemble the Salad: In a large bowl, toss the arugula, cooked quinoa, gorgonzola, shallots and a couple cracks of fresh black pepper with half of the vinaigrette. Arrange the prosciutto slices on serving plates. Mound half (or part) of the salad in the center of prosciutto. Scatter the figs on top. Sprinkle with almonds. Drizzle the remaining vinaigrette on top or serve on the side.
Recipe Notes

*Serves 2 as Entree. 4 as Appetizer.
*For the Shallot in the dressing- take a bit of the sliced shallot from the salad and mince it.
*Dressing will keep in a jar with a tight fitted lid (or container) for 7 days.

Nutrition Facts
Honey Glazed & Grilled Fig Salad {with Arugula, Quinoa, Prosciutto, Gorgonzola, Almonds & Raspberry-Orange Vinaigrette}
Amount Per Serving
Calories 522 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 9g56%
Cholesterol 24mg8%
Sodium 346mg15%
Potassium 414mg12%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 27g30%
Protein 8g16%
Vitamin A 715IU14%
Vitamin C 10.9mg13%
Calcium 157mg16%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.