Europe & Middle East
Latin America & Caribbean
Pre-heat oven to 200 ºc degrees. On a baking pan, arrange the thin slices of prosciutto evenly. Bake until crisp and golden, 10-12 minutes, and remove from oven. Allow the crispy prosciutto to cool.
In a medium bowl, add the arugula and kale. Top greens with avocado, dried cranberries, and figs.
In a food processor, add the avocado, maple syrup, and Dijon mustard and process until smooth.
Drizzle the salad with maple mustard dressing.
Garnish salad with prosciutto, goat cheese, pepitas, and cracked pepper.
Your recipe rating has been submitted.
The recipe has been shared.
Strictly necessary / Essential cookies
These are cookies that are required for the operation of the website. They include, for example, cookies that enable you to log into parts of the website. If you block these cookies, then these functions and services will unfortunately not work for you. We won’t even be able to save your preferences about cookies.
Analytical/ Performance cookies
These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site. They help us to know which pages are the most and least popular and see how visitors move around the site. All information these cookies collect is aggregated and therefore anonymous. If you do not allow these cookies we will not know when you have visited our site, and will not be able to monitor its performance.