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    Home » Recipes » Salads and Soups

    Honey Roasted Fig Salad with Balsamic and Parmesan

    Published: Mar 20, 2022 by Shilpi & Etienne · Leave a Comment

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    A beautiful summer salad, simple and delicious, made with honey and balsamic roasted figs and topped with homemade crunchy parmesan crisps.

    Fresh juicy figs are delicious, but roasted with honey and balsamic vinegar, makes them even more delicious! It gives them a caramelised sweet & sour flavour, perfect for salads, cheese plates or eaten on their own.

    Fig salad with honey roasted figs beautifully presented in a bowl

    We mostly eat salads for lunch in summer and this roasted fig salad ticks all the boxes for a light healthy meal.

    Served as a side for a BBQ or as an appetizer for a 3 course meal, this fig salad will certainly impress anyone with it's perfect flavours and textures.

    FIGS

    When figs are in season they pop up everywhere. When perfectly ripe, they will smell fresh and should feel soft.

    Fresh figs

    Most common varieties are black mission figs, they have a dark-purple skin, with juicy red and pink flesh or Calimyrna with a green and yellow skin, and pink flesh!

    INGREDIENTS

    Figs try to avoid over ripe figs for this recipe as they will turn mushy quickly when you roast them.

    Salad Leaves you can use any salad leaves you like. I chose lolo bianco (the curly one), arugula leaves and alfalfa sprouts.

    Tomatoes any tomatoes like heirlooms or cherry tomatoes.

    Ingredients to make fig salad

    Avocados make it to most of my salads and work pretty well in this salad too.

    Radish red or white radish.

    Honey fresh raw honey comes in liquid form and is easier to use than solid honey.

    Balsamic Vinegar use a good quality balsamic vinegar for the dressing.

    Olive oil a good extra virgin olive oil, the one you like the most.

    HONEY ROASTED FIGS

    Figs can be roasted in two ways, in a pan or in the oven. For convenience, I roasted them in the oven for just 6-8 minutes but it really depends how ripe the figs are - you have to be careful! But hey, let's not forget , mushy figs do make a good fig jam😉

    Here is how you get them perfectly roasted:

    1. Wash the figs and cut them in half
    2. Place them on a baking tray
    3. Drizzle honey and balsamic vinegar over the figs
    4. Roast them in the oven at 190°C (375°F) for 6-8 minutes.
    Roasting Figs in the oven
    Honey roasting figs in the oven

    Let them cool down slightly, before adding to the salad, they can be warm but they shouldn't be hot.

    Roasting figs in the oven

    FOR THE SALAD

    I used my favourite ingredients in the salad, that I usually like to eat. Sliced market fresh tomatoes, avocados, radish and any salad leaves the market has to offer.

    For texture and presentation, I added these crunchy parmesan crisps.

    Ingredients for fig salad

    THE DRESSING

    I kept the salad dressing very simple, as the figs add all the flavour to the salad. If there are any roasting juices left from the figs, add them to the dressing.

    Balsamic Salad dressing
    Balsamic salad dressing

    I use a ratio of 1:2 (balsamic vinegar: olive oil) and mix them in a bowl. Season with salt and pepper before you add Olive Oil. Taste the dressing, if you find it too sharp, add a spoon of honey.

    ASSEMBLING THE SALAD

    Not only is this salad visually beautiful, but it’s also a very simple to make!

    • Arrange the curly salad and arugula leaves in a plate or bowl. Place the tomatoes, avocados, radish and figs nicely on the salad.
    • Drizzle the dressing over the salad and garnish with afalfa sprouts and parmesan crisps.
    Fig salad with served in a bowl

    SERVING AND STORING

    This salad makes a great side to my Braised Beef Cheeks or Slow Cooked Lamb Shoulder. Or when entertaining, serve it as part of your shared style meal along with this Oven Baked Trout .

    Honey roasted fig salad overhead

    The salad is best eaten when made fresh the same day however the roasted figs can be stored by themselves in an air tight container in the fridge for upto 3 days!

    MORE SALADS IDEAS

    Salads can be healthy, satisfying meals on their own or perfect accompaniments to main dishes. Here are few of our favourite's for you to try:

    • This flavour packed Butternut Squash Salad with White Beans and Pesto
    • or if you are looking for something quick and easy, then this Fennel Blood Orange and Feta Salad made with raw ingredients, will be perfect
    • Otherwise this healthy and filling Classic Nicoise Salad is a good choice for light lunches, picnics and barbecues.

    If you make any of these salad recipes, let us know how it turned out! 

    Fig salad served in a bowl

    Honey roasted Figs with Balsamic and Parmesan

    Shilpi & Etienne | between2kitchens
    A beautiful summer salad, simple and delicious, made with honey and balsamic roasted figs and topped with homemade crunchy parmesan crisps.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Appetizer, Salad, Side Dish
    Cuisine Australian
    Servings 4 people
    Calories 535 kcal

    Equipment

    • oven tray
    • mixing bowls

    Ingredients
     
     

    for the roasted figs

    • 8 figs, semi-ripe
    • 2 tablespoon honey
    • 2 tablespoon balsamic vinegar
    • 1 tablespoon olive oil
    • pepper from the pepper mill

    for the dressing

    • 3 tablespoon balsamic vinegar
    • 1 teaspoon salt
    • pepper from the pepper mill
    • 6 tablespoon olive oil

    for the salad

    • 6 tomatoes
    • 2 avocados
    • 4 radish
    • 2 heads lolo bianco or any other salad
    • 100 gram arugula leaves (rocket)
    • 50 gram afalfa sprouts
    • 4 parmesan crisps broken into smaller pieces

    Instructions
     

    for the roasted figs

    • Wash the figs and cut them in half. Place them with the cut side facing up on a baking tray, lined with baking paper.
    • Drizzle honey, balsamic vinegar and olive oil over the figs and season with freshly ground pepper. Roast them in the oven at 190°C (375°F) for 6-8 minutes.

    for the dressing

    • Pour the balsamic vinegar in a bowl and season with salt and pepper. While whisking, drizzle the olive oil into the bowl. Adjust the seasoning with salt and pepper if needed, if the dressing is too sharp, add a spoon of honey.

    for the salad

    • Cut the tomatoes in four. Remove the seed from the avocados and scoop out the flesh. Slice the avocados in half moons. Using a mandoline, slice the radish thinly. Wash the salad.

    for plating up

    • Arrange the curly salad and arugula leaves in the plate. Place the tomatoes, avocados, radish and figs nicely on the salad.
    • Drizzle the dressing over the salad and garnish with afalfa sprouts and parmesan crisps.
    • Serve straight away

    Nutrition

    Nutrition Facts
    Honey roasted Figs with Balsamic and Parmesan
    Amount Per Serving (140 g)
    Calories 535 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Sodium 606mg26%
    Carbohydrates 47g16%
    Fiber 12g50%
    Sugar 34g38%
    Protein 5g10%
    Vitamin A 1826IU37%
    Vitamin C 38mg46%
    Calcium 73mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hi! We are Shilpi & Etienne, the Chef-Food photographer duo behind Between2Kitchens! You will find here restaurant style recipes, sophisticated for entertaining but also effortless enough for a weeknight meal! Simple, delicious, and creative, there’s something for everyone!

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