Fig, pear and prosciutto salad is autumn on a plate: baby arugula topped with thin pear slices, ripe quartered figs, and salty prosciutto ribbons, all under a champagne-balsamic vinaigrette. When fig and pomegranate seasons collide, jewel-like pomegranate seeds join the party. Sweet, salty, peppery, and elegant — it comes together in ten minutes flat.
SERVES 4
When you have the wonderful luck of pomegranate and fig seasons colliding, add pomegranate seeds to this tasty salad.
INGREDIENTS
2 pears, halved, seeded and cut lengthwise
Juice of 1 lemon
4 cups/750 g baby arugula
6 ripe figs, quartered
½ pomegranate with seeds removed (when in season)
8 slices prosciutto
FOR THE VINAIGRETTE:
3 tbsp/45 ml extra-virgin olive oil
2 tbsp/30 ml champagne vinegar
2 tbsp/30 ml balsamic vinegar
¼ tsp sea salt
¼ tsp pepper
1 tbsp (15 ml) fresh basil
COOKING INSTRUCTIONS
As soon as the pears are cut, squeeze fresh lemon juice on them to keep them from browning. Place 1 cup/185 g of arugula on each plate, top with pear, figs, pomegranate (if using) and 2 slices of prosciutto. Whisk together ingredients for vinaigrette and drizzle over salad.
Pro Tips
- Hit the cut pears with lemon juice immediately — they brown within minutes and this salad lives on its fresh, pale fruit.
- Choose figs that are ripe and slightly soft; firm figs won't give the jammy sweetness that plays against the prosciutto's salt.
- Whisk the two vinegars together before the oil — the champagne vinegar keeps it bright while the balsamic adds depth and a touch of sweetness.
- Drape the prosciutto rather than laying it flat; the ruffled folds look beautiful and give every forkful a bit of salt.
- Baby arugula only — mature arugula is too peppery and tough for this delicate combination.
Frequently Asked Questions
Can I make this salad ahead?
Not really — dressed arugula wilts and cut fruit weeps. Prep the vinaigrette and slice everything just before serving for the best texture.
What can I use instead of figs?
Figs are the star here, but sliced ripe plums or persimmons work in a pinch. Outside fig season, this salad honestly loses its magic.
Is the pomegranate essential?
No — it's a seasonal bonus when the two seasons overlap. The salad is complete without it, though the seeds add lovely crunch and color.
What should I serve alongside?
It pairs beautifully with roasted chicken or pork. The sweet-salty profile works as a starter or alongside almost any simply prepared protein.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS As soon as the pears are cut, squeeze fresh lemon juice on them to keep them from browning.
- Place 1 cup/185 g of arugula on each plate, top with pear, figs, pomegranate (if using) and 2 slices of prosciutto.
- Whisk together ingredients for vinaigrette and drizzle over salad.
