Fig Salad with White Balsamic Dressing
This Fig Salad with White Balsamic Dressing combines fresh and roasted figs, sweet roasted red onion, shaved Pecorino, crunchy pecans, and tender greens. The simple white balsamic dressing brings everything together in this easy, flavorful salad for two.
Servings: 2 servings
Ingredients
- 1 7-ounce red onion, peeled, halved lengthwise then halve each piece again to cut into wedges.
- 10 ripe figs
- ½ teaspoon ground cinnamon
- 1 ounce arugula rocket greens , about a handful
- ¼ cup basil
- 3 ounces spinach
- 1 teaspoon regular olive oil for cooking
- 1 teaspoons extra virgin olive oil for dressing
- 1 teaspoon white balsamic vinegar
- ¼ cup young pecorino or a similar cheese or more, shaved
- ¼ cup nuts , I prefer sweet and spicy pecans
- drizzle of honey or agave nectar
- salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 425℉/220℃. Spread onions into single layer onto one half of a rimmed baking sheet. Toss onion wedges with olive oil making sure each wedge is coated. Season with a pinch of salt and pepper. Roast in the oven for 10 minutes, until just beginning to soften. Remove baking sheet from oven and flip wedges with a spatula.
- Wash figs and choose 5 less ripen ones, halve them lengthwise and sprinkle ground cinnamon on cut side. Place on the baking tray cut side up next to the onions. Turn the oven temperature down to 325℉/160℃. Place the onions and figs in the oven and roast them for 20 minutes, until the figs are soft and the onions are golden and soft. Remove the onions and figs from oven when they are done. Set baking sheet on a wire rack and set aside to cool.
- While the onions and figs are roasting cut the rest of the fresh figs lengthwise, (4-6 pieces per fig) and set aside. Now wash and drain spinach, arugula and basil leaves. Place in a medium sized bowl and dress with quality extra virgin olive oil and white balsamic vinegar. Season with salt and pepper and set aside.
- Arrange the spinach, arugula, basil, onions, figs and pecorino in layers on individual serving plates or a large platter. Scatter nuts on top and add a drizzle of honey/agave nectar. Enjoy!
Notes
- Choose ripe figs: Look for figs that feel slightly soft when gently pressed. If they are firm, let them ripen at room temperature for a day or two before using.
- Fresh + roasted figs: Using the figs two ways is what makes this salad special. Keep some fresh for juicy texture and roast the rest for deeper, jammy sweetness.
- Cinnamon is optional: I love a light sprinkle of cinnamon on the figs before roasting, but it is completely optional.
- Don't skip the roasted onion: Roasting mellows the red onion and brings out its natural sweetness. It is one of my favorite parts of the salad.
- Honey is optional: Taste your figs before adding honey to the dressing. If they are ripe and sweet, you probably won't need it.
- Pecorino: Use a Y-shaped vegetable peeler to shave the Pecorino into thin ribbons. Parmesan makes a good substitute.
- Make ahead: The figs and red onion can be roasted ahead and refrigerated. Bring them to room temperature before assembling the salad. Keep the greens and dressing separate until ready to serve.
- Nuts: Trader Joe's Sweet & Spicy Pecans are my favorite shortcut, but homemade sweet and spicy pecans, walnuts, or another caramelized nut work beautifully.
- For the best salad: Dress the greens just before serving so they stay crisp.