Fig season is from August to October, so when you can find them get them and make this delicious salad. It is probably one of the most expensive salads I’ve ever made but it is well worth the price and you won’t regret it. Fresh figs, feta cheese, pistachios, and arugula get topped with a citrus honey dressing.
Tips for Fig Salad
The figs do not need to be grilled like the recipe states. I just quartered my figs and set them on the plate. Depending on where you live, fresh figs can be hard to come by. If you can’t find fresh figs, try it with fresh plums instead.
Feta cheese is sold in blocks or already crumbled. The blocked feta cheese is more expensive and I have no idea why that is. If you’re looking to save an extra couple bucks or two get the already crumbled feta cheese.
Pistachios - can sub toasted almonds or pecans
Mizuna - I can NEVER find this type of lettuce at my grocery store so I always get Arugula instead. It is peppery lettuce and works wonderfully with the other components of this salad. I have tried this salad with fresh spinach as well.
How to make Fig Salad
Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.
Other Recipes to Try
Creamy Grape Salad - Weight Watchers
Imitation Crab Salad just like at the Deli Counter
Healthy Greek Yogurt Egg Salad
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!
Recipe from Bobby Flay
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Honey Glazed Grilled Fig Salad
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 6 1x
Ingredients
- 2 tablespoons balsamic vinegar
1 tablespoon clover honey
Juice of ½ orange
Salt and freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for brushing
12 fresh figs, halved
4 ounces mizuna
6 ounces feta, crumbled
½ cup chopped pistachios
Instructions
- Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside.
- Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate.
- Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature.
Notes
myWW points: 8 (all 3 plans)
- Category: Easy
- Method: Mix
- Cuisine: American
Keywords: honey glazed fig salad
Cate @ Chez CateyLou says
What a gorgeous salad! It looks delicious