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
- Why This Salad Works
- Ingredients You’ll Need
- How To Make Fig Salad
- Roasted Fresh Fig Salad Recipe
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 .
More Salad Recipes
- Pomelo Salad
- Orange Salad
- Fattoush Salad
- Cherry Tomato Salad
- Healthy Cabbage Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
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
We follow a strict NO SPAM Policy
Roasted Fresh Fig Salad Recipe
Equipment
- Mixing Bowl
- 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.
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
Get organized with our weekly dinner meal plan featuring 5 easy, healthy, and tasty recipes for the family. Start your week right with homemade wholesome meals.
- THIS WEEK’S Dinner MEAL PLAN #01
- GRAB THE GROCERY LIST
- Tips For Meal Planning
Meal Planning is the process of organizing and preparing meals in advance for a specific period, such as a week or a fortnight. This process involves selecting recipes, creating a shopping list, and sometimes prepping ingredients or even cooking in advance.
Using a weekly dinner meal plan has several benefits that make life easier, healthier, and often more affordable. Here are some key reasons why you might want to consider planning meals each week:
1.Saves Time
- Meal planning helps you avoid the daily “what should I make tonight?” dilemma. Instead, you have a roadmap, so cooking becomes more efficient.
- It allows you to make a single grocery trip, saving time you’d otherwise spend on multiple store visits.
2.Reduces Food Waste
- When you plan, you can buy just what you need for each meal. This prevents extra food from going bad in the fridge.
- You’re also more likely to use up ingredients, especially perishable ones, reducing waste and saving money.
3.Save Money
- Having a list of dinner recipes and a grocery allows you to be more mindful at the grocery store and avoid impulsive buying.
- You’re also a lot less likely to randomly get take-out and eat out at restaurants which saves a lot of money.
4.Keeps You Healthy
- Eating home-cooked, wholesome meals helps you control calorie intake, portion sizes, and avoid pre packaged or frozen food.
THIS WEEK’S Dinner MEAL PLAN #01
Here’s a week-long dinner meal plan that includes nutritious, tasty, and balanced meals, with an emphasis on healthy recipes :
- Monday: Vegetable Millet Khichdi + Kachumber Salad
- Tuesday: Rajasthani Boondi Ki Kadhi + Ragi Roti
- Wednesday: Quinoa Fried Rice
- Thursday: Moradabadi Moong Dal + Sourdough Bread
- Friday: Curried Noodles Soup with Tofu and Veggies
- Bonus Salad Recipe : Roasted Fresh Fig Salad
Helpful Meal Prep:
- Homemade Vegetable Stock
- Homemade Set Curd
GRAB THE GROCERY LIST
Tips For Meal Planning
- Taking print outs of dinner menu and grocery list always help. Or update a reusable meal planner manually.
- Stick the meal plan on the most visible corner of the kitchen like refrigerator or cabinet door.
- Sort the dinner recipes first and then jump start on the grocery list.
- Subsitute protein like paneer/tofu/chicken as per personal preference.
- If you are planning to include more side dishes, dont forget to make them part of the grocery list.
We follow a strict NO SPAM Policy
