Winter Salad with a Creamy Fig & Raspberry Dressing
Servings Prep Time
3-4 10minutes
Cook Time
Servings Prep Time
3-4 10minutes
Cook Time
  • 10cups fresh arugula and/or spinach
  • 8 strips of prosciutto
  • 2 sweet potatoeseither microwaved or boiled to a medium firmness
  • 1/2 red onion sliced thinly
  • crumbled goat or sheep’s milk cheese
  • 1/2cup of avocado or extra virgin olive oil
  • 2tablespoons apple cider vinegar
  • juice from half a lemon
  • 1tablespoon warm water
  • 6 dried black figs
  • 1/4cup freeze dried berriesI used raspberries!
  1. In a high speed blender, combine all dressing ingredients until a smooth consistency is reached. I made mine pretty thick but if you want it runnier, just add more warm water, a tablespoon at a time. Pour the dressing into a container and set it aside.
  2. Wash the greens and pat them dry. Place them into a large bowl.
  3. Dice the sweet potato into bite-sized squares and mix them into the leaves.
  4. Slice your prosciutto into small squares and dry-fry them in a frying pan or cast iron skillet. Once they are crisp, remove them and pat them dry with a paper towel.
  5. Add the prosciutto, red onion and crumbled cheese into the salad and give it a good mix.
  6. Serve with the dressing.