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aerial close up shot of roasted fig salad on a white platter
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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.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Servings: 2 adults
Calories: 495kcal
Author: Hina Gujral

Equipment

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.

Video

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