Make this Fig Salad for the perfect late summer/early fall lunch. It’s as easy to make one serving for yourself as it is to serve at a gathering. It’s tossed in my go-to vinaigrette which compliments all the flavors perfectly.
I can’t tell you how many times I’ve eaten this salad the last couple weeks. Mostly because it’s delicious but I also bought a ton of figs, goat cheese and walnuts from Trader Joe’s annnd its been way too hot to cook. This is a very simple recipe but has that wow factor that makes the perfect salad recipe to have in your back pocket for gatherings and such.
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Fig salad ingredients
- Mixed greens
- Fresh figs – any variety
- Goat cheese
- Candied walnuts – I like to make my own but you can buy them already made if you like. Candied pecans will also work.
- Vinaigrette: red wine vinegar, avocado oil, honey, garlic power, dried basil + oregano, salt and pepper.
I highly recommend using avocado oil in dressings instead of olive oil. It has a more neutral flavor that won’t overpower so the lovely flavors in the salad can be fully enjoyed!
How to make this fig salad
First, make the candied walnuts. If you’re using pre-made, you can skip this step!
Ok if you’re still with me, add brown sugar and butter to a small non-stick pan over medium-low heat. Once the butter is mostly melted, toss in the pecans and stir.
Cook this, stirring very frequently for about 5 minutes. Until the sugar is fully dissolved and begins to darken.
Remove from heat and place the nuts on a piece of parchment or wax paper. Sprinkle with salt.
Make the dressing next. Just place all dressing ingredients in a jar and shake! You will want to shake the dressing again just before you add it to the salad.
Now all that’s left to do is arrange the ingredients on a plate, drizzle with dressing and dig in! Oh and make sure to serve with a side of fresh bread to soak up all the yummy dressing and stray bits of goat cheese 🙂