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1
Prepare the ingredients: 1) thinly slice the red onion, 2) remove artichokes from jar, reserving the marinade if desired for dressing, and rinse, drain, and halve them, 3) slice the roasted pepper to about 1/8-1/4 inch slices, 4) halve the figs, 5) squeeze a ripe lime for the juice, and 6) slice the green onions.
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2
Now youre ready to put together the salad!
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3
In a skillet over medium temperature, heat 1 teaspoon of olive oil (from the 1 1/2 Tbsp, divided) and add the red onion and garlic.
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4
Saute for 2 minutes.
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5
Add a pinch of salt and a turn of your pepper mill and saute for another minute.
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6
Add the prepared artichoke hearts and roasted red pepper and saute until heated through, about 2 minutes, then transfer to a bowl and set aside.
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7
Do not wipe out the skillet you used.
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8
Add the remaining olive oil (from the 1 1/2 Tbsp, divided), chili powder, and pinches ancho powder to the same skillet and heat over medium temperature.
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9
Stir to combine the oil and powders, distributing the mixture evenly in the bottom of the pan.
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10
Lay the halved figs cut-side-down on the mixture and let cook for 2 minutes.
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11
Remove from pan and set aside.
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12
Make the salad dressing in a bowl by whisking together either 1/3 cup olive oil or 1/3 cup of reserved marinade and the lime juice, vinegar, honey, pomegranate syrup, and salt and pepper to taste.
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13
Get out a serving platter and place the baby spinach on it, then top artfully with the artichoke mixture and drizzle with 3-4 tablespoons of the dressing.
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14
Top with the seasoned fig halves and garnish with pecans, green onions, and crumbled feta.
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15
Place remaining dressing in a serving bowl with spoon, serve salad, and enjoy!
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16
Note: I'm thinking that the dressing with a revision using yogurt and much less oil would also be very nice for this salad!
