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Late summer means fig season in the South, where for a few short weeks we’ll enjoy one of nature’s finest seasonal gifts. Figs at the peak of freshness are an absolute delight. Figs roasted to jammy perfection? Well, that’s just divine!
This roasted fig salad recipe features roasted figs, but fresh figs pair equally as beautifully with delicate watercress, rich blue cheese, walnuts and a homemade honey vinaigrette that’s about as simple as salad dressings get.
Hungry yet? Let’s dive in.
Celebrating the Seasonality of Figs
If you’re a fig aficionado you know the season is fleeting.
For those of you only recently discovering figs, their seasonality is a part of what makes them special. The anticipation is as palpable as the arrival of (slightly) cooler weather in September and October.
Figs technically have two seasons. First in early summer and again toward the end of summer and start of the fall months. In my experience living in the American South, late summer is primarily when fresh figs are available, offering a bounty of flavor and a gentle reminder to slow down and truly savor the season’s best produce.
Interested in Learning More About Figs?
Check out this Sweet New Roots resource, Figs 101: A Beginner’s Guide. From health benefits and superfood status to fig newtons and the fascinating truth about figs and fig wasps, this guide has got you covered.
Give it a read and then head over to this delicious Easy Baked Brie with Fig Jam recipe – perfect for entertaining.
The Ingredients
Here’s what you’ll need to make this Roasted Fig Salad:
- Roasted figs
- Watercress
- Blue cheese crumbles
- Walnuts
- Organic, unfiltered honey
- Extra-virgin olive oil
- Garlic clove
- Champagne vinegar
- Sea salt and freshly cracked pepper
- Balsamic glaze (optional)
- Fresh herbs, such as rosemary or thyme (optional)
Substitutions + Variations
- Figs – Feel free to use fresh, raw figs instead of roasted figs. Looking to serve this salad outside of fig season? Dried figs can also be substituted here.
- Watercress – Watercress and arugula are both peppery options here that pair well with the delicate and subtle sweetness of the figs and goat cheese; however, greens like baby spinach, spring mix or kale are also tasty in this recipe.
- Blue cheese – Swap the blue cheese for feta, goat cheese or gorgonzola for a little more oomph.
- Walnuts – Pecans, pistachios, pine nuts and sliced almonds are great alternatives for the walnuts in this recipe.
- Champagne vinegar – Any white wine or light vinegar works well for the honey vinaigrette.
How to Roast Figs
Roasting figs brings out their jammy, natural sweetness and creates a beautiful caramelized texture. It’s an easy and relatively quick process. Build the remainder of the salad and honey vinaigrette while your figs are roasting and you’ll have a fresh salad on the table in less than 30 minutes flat.
Step 1.
Move the oven rack to the middle position and preheat to 400 degrees F. Line a sheet pan with parchment paper and use a light layer of EVOO or cooking spray to prevent sticking. Remove the tough stems from the figs with a knife and slice them into quarters or halves. Spread the figs evenly across the parchment. Drizzle a small amount of oil over the figs (optional).
Step 2.
Place the baking sheet in the preheated oven and roast the figs for 15-20 minutes or until they appear ever-so-slightly caramelized and the inside flesh appears plump and juicy. Remove the baking sheet from the oven and allow the figs to slightly cool. Avoid adding hot figs to the salad as the watercress is a delicate green and, as with most mixed greens, will lose its texture when exposed to heat.
Quick Tip
If your figs appear dry following the roasting process, add a drop of EVOO to the center of each fig. This will add a bit of moisture back into the flesh.
How to Make the Perfect Roasted Fig Salad
Assemble the foundation of the salad.
Spread a vibrant bed of watercress or your greens of choice in a large salad bowl or serving platter. Top the greens with walnuts and blue cheese. If you’re using fresh herbs like rosemary or thyme, add them to the base of the salad at this time.
Whisk together the honey vinaigrette.
In a small bowl, add the minced garlic, honey and champagne vinegar until thoroughly combined. Add a pinch of salt and freshly cracked pepper. While whisking, drizzle in half of the extra-virgin olive oil. Continue to whisk until the ingredients are completely emulsified. Taste the dressing and adjust the flavor to your liking. Add the remainder of the oil as preferred. The reason for this approach is to ensure the EVOO doesn’t overpower the delicate and subtly sweet honey.
For a sweeter dressing add honey a teaspoon at a time until the desired flavor has been achieved. If your dressing is too acidic or too thick, add a little water to dilute it.
Add the roasted figs.
When the figs have been prepared according to the instructions, add them to the top of the salad, top with a little extra freshly cracked pepper, if desired, and drizzle the honey vinaigrette. A delicious but optional addition is to add a drizzle of balsamic glaze, which adds a pop of flavor to this absolutely delicious fig salad.
Distribute the salad, serve and enjoy!
Make Ahead + Storage
Figs have a short lifespan, as does watercress. The salad is best enjoyed when prepared just before serving. Leftover salad will not keep well, so it’s recommended to savor this salad while it’s still fresh.
Fresh figs can be stored in the crisper of your refrigerator for up to 4-5 days until you’re preparing the fig salad. When left at room temperature, figs are more likely to ripen quickly over the course of a couple of days, so keep this timing in mind and keep the figs chilled when in doubt.
The honey vinaigrette can absolutely be mixed in advance. In fact, it’s a great way to allow the dressing to emulsify and the flavors to meld before serving. Keep in mind that oil hardens when chilled. Store the dressing in an airtight container in the refrigerator but pull it out to sit at room temperature about an hour before serving. Give it a good stir or shake immediately before drizzling over the fig salad.
Roasted Fig Salad FAQs
Can I use dried figs instead of fresh figs?
Yes, it’s absolutely fine to use dried figs in this salad in place of fresh figs. Fig season is sweet but oh so short. Dried figs make a fine substitute.
Do dried figs taste like fresh figs?
No, there is a different flavor profile between fresh figs and dried figs. Dried figs tend to be sweeter and higher in sugar than fresh figs. Give a dried fig a try before making this recipe to ensure you and your family or guests will enjoy it.
Can I rehydrate dried figs?
Yes, you can rehydrate dried figs by soaking them in warm water for about 10 minutes. The result is usually a plump, moist fig that can then be roasted or used in recipes as is. Just remember to remove the tough stem.
What can I use in place of watercress?
Any delicate greens will do. Baby spinach, arugula, spring mix and tender baby kale greens are all wonderful options. My personal preference would be to stay away from romaine and iceberg varieties, but green or purple leafy greens are tasty.
What proteins pair well with this salad?
The beauty of seasonal fresh figs is that they are versatile and pair well with both savory and sweet recipes. Plant-based proteins that work well here include white beans, black lentils or chickpeas, while salmon, scallops and grilled chicken also make delicious additions to this fig salad.
What foods pair well with figs?
Blackberries, pomegranates, nuts, seeds and cheeses like herbed or honeyed goat cheese, blue cheese and gorgonzola pair beautifully with figs. Get creative with this salad by adding different toppings – and then tell me your favorite flavor combinations in the comments!
Are figs healthy?
Yes, figs are nutrient dense and full of good-for-you fiber. Note that dried figs are higher in sugar than fresh figs.
You can read more about the health benefits of figs in the article Figs 101: A Beginners Guide, including the different varieties of figs, how to choose a perfectly plump ripe fig and the truth about that pesky fig wasp rumor.
What Else Should I Know?
Wonderful question. Here are a few things to keep in mind as you dive in.
- This roasted fig salad recipe is easy to make. I’ve included thorough notes in this post to ensure you have the information you need to create an amazing fig salad, but this is not complex.
- Keep a close eye on the figs while they’re roasting so you don’t end up with overly mushy figs.
- If you plan to roast the figs in this salad, you’ll want to choose a group of ripe figs that have a bit of firmness. They’ll soften in the oven. However, if you choose to enjoy raw figs in their most perfect form, opt for a ripe fig that is softer to the touch.
That’s it! I hope this post has provided you with far more than you’ll need to roast the perfect batch of figs and create an unforgettable fig salad that’s sure to be a crowd pleaser.
Bon Appetit!
Love Seasonal Salad Recipes? Try These Next.
Roasted Fig Salad with Watercress, Walnuts and Honey Vinaigrette
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Ingredients
- 8 ounces figs or 4-5 large figs roasted
- 4 ounces watercress
- ¼ cup blue cheese crumbles
- ⅓ cup walnuts chopped
- ½ of a fresh garlic clove minced
- 2 tablespoons organic unfiltered honey
- 2 tablespoons champagne vinaigrette
- 6 tablespoons extra-virgin olive oil
- Pinch of sea salt and freshly cracked pepper
- Balsamic glaze for garnish (optional)
- Fresh herbs such as rosemary or thyme, for garnish (optional)
Instructions
- Move the oven rack to the middle position and preheat to 400 degrees F. Line a sheet pan with parchment paper and use a light layer of EVOO or cooking spray to prevent sticking. Remove the tough stems from the figs with a knife and slice them into quarters or halves. Spread the figs evenly across the parchment. Drizzle a small amount of oil over the figs (optional).
- Place the baking sheet in the preheated oven and roast the figs for 15-20 minutes or until they appear ever-so-slightly caramelized and the inside flesh appears plump and juicy. Remove the baking sheet from the oven and allow the figs to slightly cool.
- While the figs are roasting, assemble the foundation of the salad. Spread a vibrant bed of watercress or your greens of choice in a large salad bowl or serving platter. Top the greens with walnuts and blue cheese. If you’re using fresh herbs like rosemary or thyme, add them to the base of the salad at this time.
- Whisk together the honey vinaigrette. In a small bowl, add the minced garlic, honey and champagne vinegar until thoroughly combined. Add a pinch of salt and freshly cracked pepper. While whisking, drizzle in half of the extra-virgin olive oil. Continue to whisk until the ingredients are completely emulsified. Taste the dressing and adjust the flavor to your liking. Add the remainder of the oil as preferred. The reason for this approach is to ensure the EVOO doesn’t overpower the delicate and subtly sweet honey.
- Add the roasted figs to the salad, top with a little extra freshly cracked pepper, if desired, and drizzle the honey vinaigrette. A delicious but optional addition is to add a drizzle of balsamic glaze, which adds a pop of flavor to this absolutely delicious fig salad.
Notes
- If you don’t keep a close eye on the figs while they’re roasting you run the risk of an overly mushy fig. If this is your first time roasting figs, go ahead and check in at the 10-minute mark to see how those darlings are coming along.
- If you plan to roast the figs in this salad, you’ll want to choose a group of ripe figs that have a bit of firmness. They’ll soften in the oven. However, if you choose to enjoy raw figs in their most perfect form, opt for a ripe fig that is softer to the touch.
- For a sweeter dressing add honey a teaspoon at a time until the desired flavor has been achieved. If your dressing is too acidic or too thick, add a little water to dilute it.
