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    Home » Recipes » Salads

    Salad with Grilled Figs and Balsamic Vinaigrette

    Published: Sep 18, 2012 · Modified: Jul 6, 2022 by Sally Cameron · This post may contain affiliate links · 3 Comments

    905 shares
    Jump to Recipe Print Recipe

    With deep purple skin and pink flesh, fresh Black Mission figs have a unique texture and sweet flavor. Brush them with olive oil and briefly grill in a grill pan or on a hot grill. They make a fabulous, healthy addition to a tossed green salad. Grab some at the market and try this terrific grilled fig salad before fig season is over. No grill? Use them without grilling.

    A plate of salad greens with grilled figs, cheese, and nuts.
    A plate of salad greens with grilled figs, cheese, and nuts.

    Fresh figs have been enjoyed since ancient times. Nutritionally, figs pack fiber, minerals and vitamins into a beautiful little mini pear-shaped package. Figs are delicious plain, but a minute or two in a hot grill pan concentrates their flavors and makes them soft and luscious. Find more nutrition information here. 

    About Figs

    Figs come in different varieties like Adriatic, Calimyrna, Brown Turkey, Kadota, and Black Mission. Of the different varieties at market, my favorite is the Black Mission fig. I love their dark purple exterior, pink flesh and sweet flavor. Read here for more information on figs and on links below.

    Figs are fragile things, so plan to use them within a day or two of purchase. I buy them just barely squeezable to the touch, not too soft, with smooth skin, then refrigerate until I plan to use them.

    A beautiful plate of black mission figs.
    A beautiful plate of black mission figs.

    When ready to make your salad, trim off the figs stem, cut them in half vertically, and brush with a little olive oil. Heat a grill pan over medium high heat and coat the grill pan with a little non-stick spray. Grill the figs, cut side down for 1-2 minutes. Remove them to a plate while you assemble your salad.

    Choosing Salad Greens

    For the salad greens I chose arugula, also known as rocket. Pleasantly peppery and a little bitter, arugula is actually a cruciferous vegetable. And just like broccoli and Brussels sprouts in the same family, they are rich in compounds and antioxidants that have been linked to many health benefits.

    You can find fresh, organic, ready to use baby arugula in the refrigerated section of the produce department (like Earthbound Farms). If you don’t like arugula, choose your favorite dark leaf lettuce.

    Figs on a cutting board.
    Figs on a cutting board.

    3 Tips to Add Interest to Salads

    To make the salad more interesting and flavorful, you can add “goodies”, depending on your dietary preferences. Jewel-like dried cranberries add a sweet-tart flavor and beautiful color, but dried fruit has a lot of sugar, so add sparingly.

    Nuts make a nice healthy addition to salads. Here I’ve used chopped walnuts. Use raw walnuts, lightly toasted if desired, to bring out their flavor. Be careful with glazed nuts as they are coated with sugar.

    Lastly, add a little cheese if you enjoy it. Here, a rich English stilton or blue cheese is a classic flavor with the figs. An ounce per person will do. To dress your salad, I’ve included a quick recipe for a honey-balsamic vinaigrette.

    Adding a tossed green salad to dinner is a healthy way to get more vegetables into your diet. Adding fruit and nuts boosts nutrition, flavor, and adds lots of color and visual interest. Vary what you put into it and create salads your entire family will enjoy.

    For another recipe using figs, try this easy appetizer.

    📖 Recipe

    fig salad | Afoodcentriclife.com

    Salad with Grilled Figs and Balsamic Vinaigrette

    Sally Cameron
    Fresh figs have a unique texture and flavor. Brush them with olive oil and briefly grill in a grill pan to being out their luscious qualities. They make a fabulous, healthy addition to a tossed green salad. Add “goodies” as you please and dress lightly with a honey-Balsamic vinaigrette.  
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Total Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 4 servings
    Calories 284 kcal

    Ingredients
      

    Salad

    • 6-8 fresh figs
    • olive oil as needed
    • 5 ounces organic baby arugula
    • ¼ cup chopped raw walnuts
    • 4 ounces Blue or Gorgonzola cheese optional

    Honey Balsamic Vinaigrette

    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon Balsamic vinegar
    • 2 teaspoons honey
    • 2 pinches sea salt
    • 2 pinches ground black pepper

    Instructions
     

    • Heat a grill pan or grill over medium-high heat until hot. Spray with a little non-stick spray or brush with a tiny bit canola oil. Trim the stems off the figs and cut them in half vertically. Brush the cut surface with a little olive oil. Alternatively, place the oil on a small plate and dip the figs in it. Place the figs cut side down on the hot grill pan. Grill for 1-2 minutes, until grill marks appear and the surface is golden or browned. Remove figs to a clean plate or piece of waxed paper.
    • Make the vinaigrette by whisking the ingredients together in a small bowl. Place salad greens on plates, add the nuts, cranberries and cheese (if using), add your grilled figs, and drizzle with a little of the vinaigrette. Alternatively, place about half of the vinaigrette in a medium bowl, add the greens and toss to coat with your clean hands. You’ll use less dressing this way. Then add your “goodies” as desired. Serve and enjoy!

    Notes

    To make the salad more interesting and flavorful, you can add “goodies”, depending on your dietary preferences. Jewel-like dried cranberries add a sweet-tart flavor and beautiful color, but dried fruit has a lot of sugar, so add sparingly.

    Nutrition

    Calories: 284kcalCarbohydrates: 20gProtein: 9gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 21mgSodium: 601mgPotassium: 422mgFiber: 3gSugar: 15gVitamin A: 1168IUVitamin C: 7mgCalcium: 243mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Jo says

      July 31, 2016 at 7:51 pm

      This was delicious, took it to a friends for lunch and it hit the spot ! I added pomegranate seeds instead of the cranberries.

      Reply
      • Sally Cameron says

        July 31, 2016 at 9:41 pm

        Love the pomegranate idea Jo. Great choice! Thanks for commenting.

        Reply
    2. tobey says

      July 04, 2014 at 11:02 am

      This is exactly the type of recipe I was looking for! Simple and succulent. Can't wait to try.

      Reply

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    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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