Fig-And-Kale Salad Recipe

Name: Fig-And-Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces baby kale, arugula, or a combination of both; 3 bacon slices, cut into strips; 12 medium-size fresh figs, halved lengthwise; 1 shallot, chopped (about 1/4 cup); 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon finely chopped fresh ginger; 1 cup pecan halves; 1 tablespoon balsamic vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 3 ounces blue cheese, crumbled

Servings: persons

5 ounces baby kale, arugula, or a combination of both
3 bacon slices, cut into strips
12 medium-size fresh figs, halved lengthwise
1 shallot, chopped (about 1/4 cup)
3 tablespoons extra-virgin olive oil, divided
1 teaspoon finely chopped fresh ginger
1 cup pecan halves
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 ounces blue cheese, crumbled

1
Place the kale in a large bowl. Set aside. Heat a large skillet over medium-high. Add bacon, and cook, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon, and drain on paper towels, reserving 1 teaspoon drippings in skillet.
2
Increase the heat to high, and place the figs, cut side down, in the skillet. Cook until just seared, 1 to 2 minutes. Remove figs to a plate, and cover to keep warm. Reduce heat to medium-low.
3
Add shallots and 1 tablespoon of the olive oil to skillet. Cook over medium-low, stirring occasionally, until softened, 2 minutes. Add ginger, and cook, stirring occasionally, until tender, about 1 minute. Add pecans, and cook, stirring often, until pecans are lightly toasted, about 5 minutes. Stir in vinegar, salt, pepper, and remaining 2 tablespoons oil.
4
Pour the warm pecan mixture over the greens, scraping all the bits from the pan, and toss gently to coat. Top with the warm figs, blue cheese, and bacon. Serve immediately.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces baby kale, arugula, or a combination of both, 3 bacon slices, cut into strips, 12 medium-size fresh figs, halved lengthwise, 1 shallot, chopped (about 1/4 cup), and more.

Yes, Fig-And-Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fig-And-Kale Salad

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