Roasted Fig Salad
Honey roasted figs, gorgonzola, and mixed greens are topped with a balsamic-dijon vinaigrette.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: Italian
Servings: 4 people
For the salad
- 6 ounces mixed greens
- 4 ounces gorgonzola dolce cubed
- 2 teaspoons honey
- 8 medium figs halved
For the vinaigrette
- 1 teaspoon Dijon mustard
- 6 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the vinaigrette
To a small mixing bowl, add the Dijon, balsamic vinegar, honey, salt, and pepper and whisk until combined.
Slowly drizzle the extra virgin olive oil into the vinegar mixture, whisking continuously until combined.
For the salad
Preheat the oven to 400f. Line a baking sheet with parchment paper, placing the figs on top.
Drizzle the figs with honey and roast for 15 minutes. Remove from the oven and allow to cool.
To a serving platter, add the mixed greens and roasted figs. Drizzle with the vinaigrette.
Top with the cubed gorgonzola dolce and serve immediately. Enjoy!
- The figs can be roasted ahead of time and served at room temperature.
- The vinaigrette can be made up to 3 days ahead of time.
- If using pre-crumbled gorgonzola, there is no need to cube it.
Calories: 433kcal | Carbohydrates: 30.7g | Protein: 7.9g | Fat: 33.8g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 653mg | Potassium: 342mg | Fiber: 5g | Sugar: 21.7g | Calcium: 202mg | Iron: 2mg
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