Fig Salad Recipes

FIG AND ARUGULA SALAD

So simple and so delicious!

Provided by Serena123

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Fig and Arugula Salad image

Steps:

Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
Drizzle honey and balsamic vinegar over salad before serving.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g

Ingredients

4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar

PEAR-FIG SALAD

The crunch of pear, pecans, and lettuce with the salty, tart smoothness of Gruyere cheese mixes perfectly with rich figs and balsamic vinegar to make this the perfect salad.

Provided by curvy chef 2013

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 9

Pear-Fig Salad image

Steps:

Combine romaine lettuce, figs, pear, pecans, Gruyere cheese, and onion in a large bowl. Drizzle evenly with olive oil and vinegar. Season with salt and pepper. Toss lightly and serve.

Nutrition Facts : Calories 274.8 calories, Carbohydrate 27.3 g, Cholesterol 9.1 mg, Fat 18.1 g, Fiber 5 g, Protein 4.3 g, SaturatedFat 3.5 g, Sodium 72.5 mg, Sugar 20.2 g

Ingredients

2 cups torn romaine lettuce
6 fresh figs, quartered
1 large ripe but firm pear, peeled and thinly sliced
¼ cup toasted pecans, chopped
¼ cup shredded Gruyere cheese
1 small red onion, thinly sliced
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

FIG & GOAT CHEESE SALAD

Provided by Food Network Kitchen

Time 16m

Number Of Ingredients 16

Fig & Goat Cheese Salad image

Steps:

1. Preheat a grill to medium.
2. For walnut dressing: Whisk vinegar, mustard, 1/2 teaspoon salt, and black pepper in a small bowl. Gradually whisk in oils until smooth and slightly thick. Stir in shallot and thyme.
3. For salad: Lightly brush figs with olive oil and grill, turning occasionally, until soft and lightly charred, about 6 minutes. Remove from grill and season with salt and black pepper to taste. Brush sliced bread with olive oil and grill until lightly toasted.
4. Toss frisee, watercress, and walnuts with dressing. Add goat cheese and toss lightly. Divide salad among 4 plates, top with warm figs, and serve with toasted bread.

Nutrition Facts : Calories 700, Fat 38 grams, SaturatedFat 9 grams, Cholesterol 20 milligrams, Sodium 170 milligrams, Carbohydrate 73 grams, Fiber 9 grams, Protein 18 grams

Ingredients

1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
3 tablespoons extra-virgin olive oil
3 tablespoons walnut oil
1 tablespoon finely minced shallot (about 1/2 shallot)
1 teaspoon minced fresh thyme
8 ripe black or green fresh figs, halved
Olive oil for brushing
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 diagonally cut baguette slices
1 medium head frisee, leaves separated, and torn (about 8 cups)
1 bunch watercress, stems trimmed (about 3 cups)
1/4 cup walnuts, toasted and roughly chopped
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled
4 ounces slightly aged goat cheese, such as Bucheron, rind trimmed and cheese crumbled

ORANGE, FIG, AND GORGONZOLA SALAD

I love the combination of oranges, figs, and cheese!

Provided by Shari

Categories Salad Fruit Salad Recipes Orange Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Orange, Fig, and Gorgonzola Salad image

Steps:

Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g

Ingredients

2 heads romaine lettuce, chopped
2 oranges - peeled, pith removed, and cut into segments
½ cup crumbled Gorgonzola cheese
2 fresh figs, cut into 1-inch cubes
¼ cup vinaigrette dressing, or to taste

FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS

It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.

Provided by French Tart

Categories Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

Fresh Fig and Feta Salad With Toasted Walnuts image

Steps:

Toasted Walnuts:.
In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Vinaigrette:.
Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
Salad:.
Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
Scatter the chopped,toasted walnuts over the fig salad.
Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
Serve with crusty bread and butter.
Can also be served as a dessert/cheese course combined.

Ingredients

24 -30 fresh black figs, medium to large
6 -9 ounces feta cheese or 6 -9 ounces chevre cheese, Goat's Cheese
9 ounces walnut halves, roughly chopped
1 teaspoon Dijon mustard
6 tablespoons walnut oil
1 tablespoon white wine vinegar
salt
black pepper
fresh fig leaf (to garnish)

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Fig Salad Recipes

FIG AND ARUGULA SALAD

So simple and so delicious!

PEAR-FIG SALAD

The crunch of pear, pecans, and lettuce with the salty, tart smoothness of Gruyere cheese mixes perfectly with rich figs and balsamic vinegar to make this the perfect salad.

FIG & GOAT CHEESE SALAD

ORANGE, FIG, AND GORGONZOLA SALAD

I love the combination of oranges, figs, and cheese!

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