Winter Salad with a Creamy Fig & Raspberry Dressing

This winter salad is EVERYTHING! Aside from the delicious prosciutto addition, I wanted to incorporate some sweet potato. After all, that way this salad can even become a main dish instead of an appetizer. The sweet potato brings enough depth, nutrient density, and calories to the table to make you feel more full. Of course, there are red onions and nuts too. And the dressing is a little bit of savory, meets citrus packed with a punch.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword Christmas, paleo salad, winter

Prep Time 10

Cook Time 5

Total Time 15

Servings -4

Calories 645kcal

Author Monica Stevens Le

Ingredients

10 cups fresh arugula and/or spinach
8 strips prosciutto
2 sweet potatoes either microwaved or boiled to a medium firmness
1/2 red onion sliced thinly
crumbled goat or sheep's milk cheese
1/2 cup extra virgin olive oil or avocado oil
2 tablespoons apple cider vinegar
juice from half a lemon
1 tablespoon warm water
6 dried black figs
1/4 cup freeze dried berries I used raspberries!

Instructions

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.
Wash the greens and pat them dry. Place them into a large bowl.
Dice the sweet potato into bite-sized squares and mix them into the leaves.
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.
Add the prosciutto, red onion and crumbled cheese into the salad and give it a good mix.
Serve with the dressing.

Notes

I used pecorino but you can add goat or sheep’s milk cheese or whatever you’d like.

Nutrition