This roasted fig salad recipe with toasted walnuts and feta cheese is a great way to use fresh, seasonal figs and is perfect for everything from a light lunch to a festive dinner menu.
Estimated reading time: 4 minutes
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Why This Salad Works
- The combination of flavours and textures makes this fig salad a showstopper. The roasted fresh figs add natural sweetness and a soft, juicy texture, which contrasts beautifully with the crunch of the toasted walnuts, and the creaminess of the cheese.
- The balsamic dressing ties everything together, balancing the sweet and savoury elements with its acidity.
- The steps are straightforward, but the result is elegant, flavourful, and full of good nutrients. Whether you’re making it for a family dinner, a festive gathering, or just for lunch, this fig salad never fails to impress.
Ingredients You’ll Need
- Fresh Figs that are ripe and unblemished with clean outer skin.
- Mixed Salad Greens like lettuce, arugula, baby spinach work well.
- Nuts like walnuts, pecan, pine or Brazilian are perfect for the crunch.
- Soft Cheese like goat, feta, or ricotta are a good choice for this salad.
- Pomegranate adds crunch and sweetness to the salad.
- Salad Dressing is a mix of extra virgin olive oil, balsamic vinegar, honey, salt, and crushed pepper.
Recipe Variations
- Add Protein like grilled chicken, seared shrimp, or slices of prosciutto.
- Herbs and Greens: Experiment with different greens and fresh herbs. Fresh mint or basil leaves can add a refreshing, aromatic quality to the salad.
- Vegan Version: Substitute the cheese with a dairy-free option and replace the honey in the salad dressing with agave or maple syrup.
How To Make Fig Salad
Step 1: Pan Roast figs and walnuts
- Pan-roasting the figs will intensify their natural sweetness and add a caramelized note to the salad.
- Heat olive oil in a skillet over medium heat.
- Place the figs in the pan, cut side down, and sprinkle a pinch of salt. If you prefer drizzle a teaspoon of honey or balsamic vinegar over the figs while roasting.
- Allow the figs to cook for about 2-3 minutes, or until they start to caramelize and become soft and juicy. Then, flip them over gently and cook for an additional 1-2 minutes. Be careful not to overcook, as they can quickly become too soft.
- Remove the figs from the pan and set them aside to cool slightly.
- In the same skillet (no need to wash it), toast the walnuts without oil over medium-low heat for about 2 – 3 minutes.
Step 2: Prepare Salad Dressing
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning to taste, and set the dressing aside.
Step 3: Assemble the Salad
- Arrange the mixed greens on a large platter or bowl.
- Drizzle half of the dressing and gently toss the salad greens.
- Add the roasted figs, toasted walnuts, crumbled cheese, and pomegranate.
- Drizzle the remaining dressing over the salad.
Serve this salad as a standalone dish for a light lunch or pair it with a hearty main course. It complements grilled chicken or fish, mushroom pasta, zucchini fritters, a cosy bowl of minestrone soup or lentil stew beautifully.
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Roasted Fresh Fig Salad Recipe
This roasted fig salad recipe with toasted walnuts and feta cheese is perfect for everything from a light lunch to a festive dinner menu.
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Servings: 2 adults
Calories: 495kcal
- Stir Fry Pan or Skillet
Ingredients
- 6 – 8 fresh figs cut into halves, ripe
- ½ teaspoon olive oil
- ¼ teaspoon salt
- 2 Cup mixed salad greens
- ¼ Cup coarsely chopped walnuts
- ¼ Cup pomegranate
- 2 tablespoon feta cheese, crumbled
Ingredients For Salad Dressing
- 3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Pan-roasting the figs will intensify their natural sweetness and add a caramelized note to the salad.
- Heat olive oil in a skillet over medium heat.
- Place the figs in the pan, cut side down, and sprinkle a pinch of salt. If you prefer drizzle a teaspoon of honey or balsamic vinegar over the figs while roasting.
- Allow the figs to cook for about 2-3 minutes or until they start to caramelize and become soft and juicy. Flip them over gently and cook for an additional 1-2 minutes. Be careful not to overcook, as they can quickly become too soft.
- Remove the figs from the pan and set them aside to cool slightly.
- In the same skillet (no need to wash it), toast the walnuts without oil over medium-low heat for about 2 – 3 minutes.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper. Adjust the seasoning to taste, and set the dressing aside.
- Arrange the mixed greens on a large platter or bowl. Drizzle half of the dressing and gently toss the salad greens.
- Add the roasted figs, toasted walnuts, crumbled cheese, and pomegranate. Drizzle the remaining dressing over the salad.
- Serve fig salad as a lunch or main course.
Recipe Notes:
- Do not cook the figs or walnuts for too long else they will become dry.
- Allow figs to cool down a bit before mixing with the salad greens.
Nutrition
Calories: 495kcal | Carbohydrates: 43g | Protein: 7g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Cholesterol: 15mg | Sodium: 500mg | Potassium: 573mg | Fiber: 7g | Sugar: 33g | Vitamin A: 742IU | Vitamin C: 16mg | Calcium: 162mg | Iron: 2mg
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