Fig Salad with Honey Balsamic Vinaigrette

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Mixed greens are tossed with fresh figs, pecan halves, and blue cheese then topped off with a sweet honey balsamic vinaigrette for the perfect fall salad.

A large bowl filled with mixed greens and topped with ripe pink figs, crumbled white cheese, and pecan halves drizzled with balsamic vinaigrette on a sparkly white background.

My local market rarely carries fresh figs so when i came across them the other day I was so excited!  I bought a package of 9 and was shocked to find that they cost me five dollars.  When did figs get so expensive?

This led me to thinking about my childhood.   My friend Beth and I would go to her house and pull fruit off a bush in her yard and I was pretty sure that they were figs.  I remember not liking them much and so I would eat one or two a year and that would be it.  I was fairly certain it was a fig bush but then thought maybe I was remembering wrong.

Beth lives in the same house so she still lives on the same street my parents do.  While they see her often I usually only message her a few times a year but I had to know if the bush was indeed a fig bush.  I wrote her and she wrote me back saying that the bush was there 25-30 years ago and it was indeed a fig tree that her dad took with them from their house in Ohio to their new house in Pennsylvania when they moved.   Crazy the things we remember!

Pin Image: Text overlay, A large bowl filled with mixed greens and topped with ripe pink figs, crumbled white cheese, and pecan halves with a small bowl of balsamic vinaigrette in the upper right hand corner on a sparkly white background.

So all that to say I had access to free figs and never wanted them and now here I am dying for some fresh figs and they are costing me five dollars for nine.  What a crazy world we live it.

I brought the figs home but had no idea what I was going to do with them.  They only last 3-5 days so I knew I needed to find a way to use them and quickly.  I had some mixed greens in the refrigerator so I whipped up a quick fall salad.

Into the salad went quartered fresh figs, pecan halves, blue cheese, and the mixed greens.  it was a simple but really pretty salad.   I wanted to make a homemade dressing as well and thought that a honey balsamic vinaigrette would be perfect.

The sweet figs with the funky cheese and crunchy pecans pair so well with the sweet and tangy vinaigrette.  This would be a great salad served at Thanksgiving dinner or at a dinner party or just as something different on the dinner table.

A large bowl filled with mixed greens and topped with ripe pink figs, crumbled white cheese, and pecan halves with a small bowl of balsamic vinaigrette in the upper right hand corner on a sparkly white background.

Pro Tips and Substitutions:

  • If you don’t like blue cheese then goat cheese or feta would work as well.
  • For a less sweet vinaigrette use red wine vinegar instead of the balsamic.
  • Don’t cut the figs until you are ready to serve the salad.

A large bowl filled with mixed greens and topped with ripe pink figs, crumbled white cheese, and pecan halves with a small bowl of balsamic vinaigrette in the upper right hand corner on a sparkly white background.

Fig Salad with Honey Balsamic Vinaigrette

Mixed greens are tossed with fresh figs, pecan halves, and blue cheese then topped off with a sweet honey balsamic vinaigrette for the perfect fall salad.
5 from 13 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 385kcal
Author: Hezzi-D

Ingredients

For the salad:

  • 4 c. mixed greens
  • 8 figs tops cut off and quartered
  • 1/3 c. pecan halves
  • 1/4 c. blue cheese crumbles

For the vinaigrette:

  • 1/4 c. balsamic vinegar
  • 1/4 c. olive oil
  • 2 Tablespoons honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • To make the salad toss the mixed greens, pecans, and cheese. Place the quartered figs on top.
  • To make the dressing combine all the ingredients in a half pint mason jar, cap, and shake vigorously. You can also put them in a small bowl and whisk until combined.
  • Divide the salad between four plates and drizzle with the vinaigrette.

Notes

A Hezzi-D original recipe

Nutrition

Serving: 1g | Calories: 385kcal | Carbohydrates: 44g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 6mg | Sodium: 450mg | Fiber: 8g | Sugar: 33g
A large bowl filled with mixed greens and topped with ripe pink figs, crumbled white cheese, and pecan halves on a sparkly white background.

5 from 13 votes (13 ratings without comment)

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