Fig, Basil, and Prosciutto Moroccan Salad

• Gluten free

• Meat

  • 4 pieces Prosciutto

• Produce

  • 4 Basil, fresh leaves
  • 2/3 cup Cherry tomatoes
  • 2/3 cup Chickpeas or regular chickpeas, roasted
  • 4 cups Leafy greens
  • 1/3 cup Red onion
  • 1/3 cup Squash or sweet potato
  • 4 Turkish figs or apricots

• Pasta & Grains

  • 1/4 cup Quinoa, cooked

• Oils & Vinegars

  • 1 Olive oil/vinegar

• Dairy

  • 1/2 cup Feta cheese

Found on cottercrunch.com

Description

Ingredients

• 4-5 cups leafy greens
• 2/3 cup cherry tomatoes
• 1/2 cup crumbled feta cheese
• 4 pieces sliced prosciutto (OPTIONAL)
• 2/3 cup roasted chickpeas or regular chickpeas
• 1/3 cup chopped red onion
• 1/4 to 1/3 cup cooked quinoa (you can use couscous if you are not gluten sensitive)
• 4 turkish figs or apricots
• 1/3 cup cubed squash or sweet potato
• olive oil/vinegar
• 4 basil leaves (fresh)
• 1/4 tsp each black pepper, turmeric, garlic, paprika, sea salt.
• optional add ins- grilled chicken, fish, tofu, etc.

Directions

• First, prepare your quinoa and squash if you dont have any leftover. I then toss them both in a tsp of olive oil with a dash of garlic and pepper.
• Next, layer your salad. Greens, grains, vegetables, figs, prosciutto, feta, chickpeas, onion, and so on. Sprinkle your seasoning on top.
• Then drizzle 1/4 cup olive oil on top and 3-4 tbsp of balsamic vinegar. Mix or leave as is.
• Serve immediately.
• Great with fish and flat bread for a full meal!