Grilled Fig Salad

Grilled Fig Salad

Serves 4
This wonderful salad incorporates all flavors: sweet, salty, pungent, and even a little sour. Perfect for a night when the grill is already fired up.
  • 4 large fresh black Mission or Calimyrna figs
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dark brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon fine sea salt
  • Ground black pepper, to taste
  • 8 cups mixed salad greens
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Snip the tiny stem end off each fig and cut in half lengthwise. Mix vinegar, brown sugar and cinnamon together in a medium bowl. Add figs and gently toss to coat. Set aside. 

Prepare your grill for medium heat cooking, oiling the grill grates as needed. Grill the figs, reserving all of the marinade in the bowl, for about 2 to 3 minutes per side or until grill marks appear. Do not overcook as the figs will become too mushy. Trransfer to a plate. 

To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate. Place greens in a large salad bowl. Toss with dressing, then divide among 4 individual serving plates. Place 2 fig halves on each plate of greens and serve.
Nutritional Info: 
Per Serving: 210 calories (130 from fat), 15g total fat, 2g saturated fat, 120mg sodium, 21g carbohydrates, (4 g dietary fiber, 16g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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