We have 2 huge fig trees in our backyard that give us a good bounty of figs every July. I started to make this Roasted Fig Salad a couple of years ago when the fig crop was exceptionally good and I began to think different ways of using figs. There is only so much fig jam we can eat! Using it in a salad was the perfect way of using up the figs. Of course, you can use raw figs in this salad but roasting it brings out its natural sweetness.
Main ingredients for the Roasted Fig Salad:
Arugula– Arugula is my favorite salad green. It is pepper and has a bite to it and is not dull and boring as some other salad greens. It goes really well with the sweetness of the figs.
Figs– The figs are brushed with some of the salad dressing and then roasted in the oven. The roasting process completely transforms the taste and the figs become plump and juicy and the natural sweetness is released.
Quinoa– Cooked quinoa adds body and makes it a heartier salad. Quinoa is my grain of choice to bulk up salads. I personally don’t feel very full if I eat salads without a grain component. And since I mostly eat salads for lunch, I always add quinoa to it. Whole grains keep you fuller longer.
That being said, if you are making this as a side salad for a meal, you could omit the quinoa.
Goat cheese– I like to use crumbled goat cheese in this salad. I usually find it in small plastic containers at the grocery stores. If you cannot find crumbled goat cheese, you can use logs of goat cheese and crumble it yourself. It is a bit messy, but the taste will be the same. Not a big fan of goat cheese, try crumbled feta cheese instead! Feta is a little less creamy and a bit saltier that goat cheese but will work well with this salad.
Roasted salted pistachios– I have used roasted salted pistachios in this salad as I always have a big bag of them at home for snacking and the flavors go wonderfully in this salad. You could use roasted walnuts as well. To toast the nuts at home, coat them with a little bit of oil and bake in a 350-degree pre-heated oven on a cookie sheet for 10-12 minutes. Remove and stir once in between for even roasting.
The dressing: The Roasted Fig salad is dressed with a very simple 5 ingredient dressing of balsamic vinegar, maple syrup, olive oil, salt and pepper. The figs are lightly brushed with this dressing and the prepared salad is also dressed with it at serving.
Make ahead tips:
You can roast the figs and make the dressing ahead of time for easy lunches or dinners. I like to keep the components separate and toss them together before serving.
If you are serving this salad for a gathering, this is a great make ahead tip. Put the dressing at the bottom of a large serving bowl and place arugula and all other salad ingredients except pistachios on top and do not mix. Cover the bowl with a plastic wrap and refrigerate. You can do this step up to 2 hours prior to serving the salad. When ready to serve, just toss the salad, coating the leaves with the dressing at the bottom. Top with pistachios and the salad is ready to serve.
If you like roasted vegetables and fruits in your salad, you may want to try:
Roasted Sweet Potato and Arugula Salad
Roasted Fig Salad
Sweet roasted figs in an arugula salad
4
servings10
minutes10
minutesIngredients
1 lb Black mission figs
7 ounce Arugula or Baby arugula leaves
1 1/2 cups Cooked Quinoa
1/2 cup crumbled goat cheese
1/2 cup toasted pistachios, chopped
- Salad Dressing
4 tablespoons Balsamic vinegar
2 teaspoons Maple syrup
2 tablespoons Extra Virgin Olive Oil
Salt
Pepper
Method
- Pre-heat the oven to 350 degrees F.
Prepare the dressing by mixing all the ingredients in a mason jar. Shake vigorously till the ingredients are combined and set aside. - Cut the figs in half(small) or quarters (large). Arrange the figs on a cookie sheet and drizzle 1-2 tablespoon of the prepared salad dressing. Roast it in the oven for 10-12 minutes till the figs plump up a bit. Cool completely before you use in the salad. The roasted figs can be stored in an airtight container for 2-3 days and used in the salad cold or room temperature.
- In a large bowl, toss the arugula and quinoa. Add the dressing (amount per preference) and toss until the greens and quinoa are evenly coated. Divide the salad in individual serving plates and top with roasted figs, pistachios and crumbled goat cheese.
