Radicchio Salad with Roasted Figs and Walnuts

A delightful salad with roasted figs and fresh radicchio with walnuts and baby spring mix! This seasonal, vibrant salad features a medley of flavors and textures, playing off of the bitter greens and sweet seasonal figs including freshly roasted walnuts, savory crispy prosciutto, and a luscious creamy gorgonzola dressing. It’s a perfect blend of sweet, salty, and creamy elements that will tantalize your taste buds. This refreshing salad is a great way to elevate any meal or make a satisfying light lunch!

Prep Time30 min
Ready in40

Ingredients

12 whole fresh figs, stems trimmed
1 tablespoon extra virgin olive oil
3 cups radicchio lettuce leaves, torn
2 cups mixed baby greens
8-10 pieces thinly sliced prosciutto
1/2 cups walnuts

For the Dressing:
1/2 cup extra virgin olive oil
1/4 cup golden balsamic vinegar
3 ounces gorgonzola cheese
1 lemon, zested and juiced
1 teaspoon Dijon mustard
3 cloves roasted garlic
salt and pepper to taste

Cooking Instructions

Preheat oven to 350°F. Toss fresh figs with oil in bowl, then arrange on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes.

For the dressing, add all ingredients to food processor and pulse to blend. Season to taste with salt and pepper.

Combine radicchio, baby greens and a portion of the dressing in large bowl, toss to coat. Transfer to serving dish and sprinkle with toasted walnuts, crispy prosciutto and arrange roasted figs on top! Serve and enjoy!

When making ahead of time: Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.

To roast garlic for the dressing, trim the top 1/4 of a bulb of garlic. Drizzle with olive oil and sprinkle with salt and wrap in foil. Roast at 350°F for 40-60 minutes or until the cloves are deeply golden and tender. The rest of the garlic can be used in mashed potatoes, dips, mac and cheese or anywhere garlic is used.

Print & Share

More Recipes