Wild Green Salad with Figs

Name: Wild Green Salad with Figs
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 fresh figs, halved; 1 teaspoon sugar, or more to taste; ¼ cup cranberry juice; ¼ cup olive oil; ¼ cup orange juice; 3 tablespoons red wine vinegar; ¼ teaspoon tarragon; salt and ground black pepper to taste; 12 ounces mixed salad greens; 1 apple, cored and thinly sliced; ¼ cup toasted pepitas; ¼ cup pomegranate seeds; ¼ cup crumbled blue cheese

Jennifer Mosinski

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Mixed wild greens and caramelized figs with pepitas, pomegranate seeds, and blue cheese create a stunning and delicious plate that everyone will enjoy.

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Directions

Mealthy Tip

Instead of carmelizing figs in a skillet you can sprinkle a bit of sugar on the cut sides and caramelize them with a kitchen torch. Don't want the sugar? Skip the caramelizing and serve them up raw.

Nutrition Facts

Per Serving: 340 calories; 20g fat; 37.8g carbohydrates; 7g protein; 6mg cholesterol; 279mg sodium.

Full nutrition

Amount Per Serving
Calories 340		Calories from Fat 183
% Daily Value*
Total Fat 20g		31%
	Saturated Fat 4g	21%
	Trans Fat 0.0g
	Polyunsaturated Fat 3.2g
	Monounsaturated Fat 11.8g
Cholesterol 6mg		2%
Sodium 279mg		12%
Total Carbohydrate 37.8g		13%
	Dietary Fiber 7g	27%
	Sugars 28.2g
Protein 7g

Vitamin A 129%		Vitamin C 51%
Calcium 12%		Iron 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

American Salads Lunch Casual Party Weeknight Vegetarian Mixed Greens Wild Greens Figs No Meat Ready In 30

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Katie Hason says:

This salad is not only gorgeous, but it's light and delicious. I made this recipe recently for a dinner party I hosted at my home and it was the talk of the party. The toasted pepitas and pomegranate were the perfect toppings.

Sam Dalton says:

Bought some figs over the weekend and decided to try them out in this salad. We used a spring mix of spinach and arugula for the greens, and it was pretty good. We skipped cartelizing the figs, but will probably try that method next time.

Monica Allen says:

Such a pretty salad! I served the figs raw, but next time will definitely caramelize them. Great texture, crunch, and super easy to throw together. You'll friends will think you had it catered!

Anthony Cohen says:

Delicious caramelized fig salad. Instead of using the dressing in this recipe I made my own with balsamic vinegar as the base.

Steven Gomes says:

Used my new kitchen torch to caramelize the figs for this beautiful salad. Pepitas and pomegranate seeds gave it the perfect texture. Bagged lettuce works well, any variety like spinach or arugula.