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Roasted Fig Salad with Fresh Ricotta, Honey Walnuts and Pomegranate Seeds


8-10 fresh figs – trimmed and halved
1 T balsamic vinegar
2 T olive oil
2 T honey – divided
1/2 cup walnuts – chopped
4 large handfuls of mixed salad greens
1/2 cup fresh ricotta

1/4 cup pomegranate seeds


2 T lemon juice
2 T orange juice
1 tsp honey
5 T olive oil
Salt and pepper


Prepare figs and place on baking sheet. Mix balsamic vinegar, olive oil and 1 T honey in a small dish, then drizzle over each fig. Roast in 400 degree oven for 5-8 minutes, until they begin to caramelize a bit. Remove from oven and let cool.

Toss together walnuts, 1 T honey and toast in oven for 5-8 minutes. Remove from oven and let cool. Note: Walnuts and figs can share the same oven. While figs and walnuts are roasting, make the vinaigrette by whisking all the dressing ingredients together. If necessary, adjust citrus, salt and pepper to desired taste.

To prepare salad, place mixed greens in a bowl and toss with some of the vinaigrette. Next arrange the figs and ricotta chunks around bowl and sprinkle walnuts and pomegranate seeds on top. Drizzle reserved vinaigrette to taste. Serves 4.

Serve with:

Kunde Family Winery Chardonnay – Wildwood Vineyard 

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