Roasted Fig, Feta and Pecan Salad

September 1, 2013

Author Notes: A great salad for lunch celebrating figs with a honey-lemon vinaigrette.inpatskitchen

Serves: 2 for lunch


Honey-Lemon Vinaigrette

  • 4 tablespoons fresh lemon juice
  • 4 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

For the salad

  • 1/2 cup pecan halves
  • 5 fresh figs (I used Brown Turkey)
  • 1 tablespoon honey
  • A few grains of sea salt
  • 3 to 4 Handfuls of mixed green lettuces (I used a Spring mix)
  • 1/2 cup crumbled feta cheese, preferably Bulgarian
  • The vinaigrette
In This Recipe


Honey-Lemon Vinaigrette

  1. Place all ingredients in a jar with a lid and shake, shake, shake! Set aside.

For the salad

  1. Pre heat your oven to 350F. Place the pecans on a small baking sheet and bake them for 5 to 7 minutes. Set aside.
  2. Raise the oven temp to 375F. Stem and cut the figs in half and place cut side up a a baking sheet. Drizzle the tablespoon of honey over the figs and then place a few grains of the sea salt over. Roast for 15 to 20 minutes and then set aside to cool.
  3. Toss the mixed greens with 2 tablespoons of the vinaigrette and then scatter them over a plate or platter. Arrange the figs, pecans and feta over and drizzle with more of the vinaigrette.

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