Time is ticking! Fig season is short so it is imperative you take advantage of these delicious gems while you can. This Roasted Fig Salad may just be the perfect way to enjoy this sweet, succulent fruit. Don’t get me wrong, figs are amazing all on their own, but roasting them brings out their best qualities. The only problem is you may find yourself snacking on them before you assemble your salad. Now I don’t find that to be a real problem, but all the more reason to make extra.
One of the reasons I love this Roasted Fig Salad so much is that it reminds me of Fig Newtons. I can’t even tell you how much I love Fig Newtons! Most kids are all about an Oreo or chocolate chip cookie, but me, I loved a soft, chewy Fig Newton. Now might also be a good time to tell you that my cereal of choice was also Grape-nuts. Clearly I wasn’t getting to live that kid-marketed junk food life. While many might feel I missed out, I think it just helped me fall in love with fruits and veggies. I’m sure I didn’t appreciate it then, but we grow up and learn right?
The balance of flavors in this Roasted Fig Salad is what takes this from a boring salad into one packed with a punch. You get the sweetness from the figs, tart and juicy blackberries, creamy and tangy feta (vegan of course), crunchy nutty pecans and then you layer it with a drizzle of balsamic vinaigrette. Salivating just writing those words. Give it a try, what do you have to lose?
Need some more not so boring salad recipes to add to your arsenal? Then check these out…
Carrot Salad with Sesame Miso Vinaigrette
Roasted Fig Salad
Ingredients
- 1 pint figs
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 3-4 cups favorite greens
- 1 cup blackberries
- 1/3 cup pecans
- 1/4 cup vegan feta crumbled
- 1-2 sprigs fresh rosemary
Balsamic Vinaigrette
- 2 tbsp balsamic vinegar
- 5 tbsp olive oil
- cracked black pepper & salt to taste
Instructions
- Preheat oven to 375° and line a baking tray with parchment paper.
- Slice figs (halves, quarters, or slices). Toss the cut figs with the brown sugar and cinnamon. Arrange the figs on the baking tray and cook for about 30 minutes.
- While the figs roast make the vinaigrette by whisking together all the vinegar, oil, salt & pepper.
- In a large bowl add the greens, blackberries, pecans, feta, rosemary & figs. Toss to mix.
- Serve salad with a drizzle of the balsamic vinaigrette over the top or alongside.
