Roasted Fig Salad Recipe

Name: Roasted Fig Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 3/4 cup walnut halves; 3 cups fresh figs, stemmed and quartered lengthwise; 1 tablespoon minced fresh rosemary; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; Pinch freshly ground black pepper; 5 ounces arugula, rinsed and drained; 1 recipe balsamic vinaigrette; 2 ounces Manchego cheese, preferably 6 months raw milk; Balsamic Vinaigrette; 1 teaspoon Dijon mustard; 2 tablespoons aged balsamic vinegar; 5 tablespoons vegetable oil; 1 teaspoon sugar

Servings: persons

Salad
3/4 cup walnut halves
3 cups fresh figs, stemmed and quartered lengthwise
1 tablespoon minced fresh rosemary
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
5 ounces arugula, rinsed and drained
1 recipe balsamic vinaigrette
2 ounces Manchego cheese, preferably 6 months raw milk
Balsamic Vinaigrette
1 teaspoon Dijon mustard
2 tablespoons aged balsamic vinegar
5 tablespoons vegetable oil
1 teaspoon sugar

1
Preheat the oven to 300u00b0F. Arrange the walnut pieces on a baking sheet and place in the heated oven. Baked until the walnuts are lightly toasted, 4 to 6 minutes, stirring every 2 minutes. Keep an eye on the walnuts because they can burn quickly.
2
Remove the walnuts from the baking sheet and set aside to cool. Wipe the baking sheet clean and increase the oven temperature to 350u00b0F. Set the quartered figs on the baking sheet and toss with the fresh rosemary, olive oil, salt and pepper. Arrange figs in a single layer with the skin side down. Roast the figs until soft and fragrant, about 12 minutes. Allow to cool on the baking sheet to room temperature.
3
To assemble the salad, toss the arugula, toasted walnuts and roasted figs with half the balsamic vinaigrette. Pour the remaining vinaigrette into a small bowl or serving dish. Use a vegetable peeler to slice thin strips of Manchego cheese and scatter over the salad. Serve the salad and drizzle individual portions with more balsamic vinaigrette if desired.
4
Make the dressing by whisking together the Dijon mustard and balsamic vinegar in a small bowl. Once well-combined, slowly pour in the oil while whisking vigorously to create an emulsion. Season to taste with the sugar. Note: this vinaigrette will be thick.

562

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 15 ingredients. The key ingredients include: Salad, 3/4 cup walnut halves, 3 cups fresh figs, stemmed and quartered lengthwise, 1 tablespoon minced fresh rosemary, and more.

Yes, Roasted Fig 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.

Roasted Fig Salad

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