Wild Green Salad with Figs
- 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
- Heat a nonstick skillet over medium-high heat. Cook figs, stirring gently, in hot skillet until warmed through, about 1 minute. Sprinkle sugar over the cut-ends of each fig and continue cooking until sugar caramelizes, 1 to 2 minutes more.
- Whisk cranberry juice, olive oil, orange juice, red wine vinegar, tarragon, salt, and black pepper together in a small bowl until dressing is smooth.
- Toss salad greens, apple slices, pepitas, pomegranate seeds, and blue cheese together in a large bowl. Pour dressing over salad and toss to coat.
- Divide salad evenly between plates and top each with fig halves.
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.
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.