Fig Salad With Pomegranates
This pretty fig salad with pomegranates and balsamic dressing is a festive addition to any dinner party or holiday event.
Servings (change as needed): 4
- spring mix lettuce for 4 people (4-5 ounces)
- 6 figs, fresh or dried, sliced into thin wedges
- 1/4 cup pomegranate seeds (or more)
- 1 avocado, peeled, cut into 1 inch pieces and tossed with 1 tsp. lemon juice
- 2 ounce goat cheese, crumbled (optional) firm ricotta ok instead
- 1/4 cup olive oil
- 2 tablespoon good balsamic vinegar
- 1/2 teaspoon honey or maple syrup
- 1/2 teaspoon minced garlic
- 1/2 teaspoon Dijon mustard
- salt and pepper to taste
EXTRACT POMEGRANATE SEEDS: Roll pomegranate on counter to loosen seeds. Cut pomegranate in half. Taking the first half, hold pomegranate seed side down over a bowl. Smack the outside with a wooden spoon (hard!) to release the seeds. Repeat with the other half. Note 1.
MAKE BALSAMIC DRESSING: Place all dressing ingredients in a lidded container. Shake until blended. Alternatively, whisk ingredients together until well blended.
ASSEMBLE SALAD: Place lettuce in a large, wide-mouthed bowl. Sprinkle over top the figs, avocado (if using), goat cheese (if using) and pomegranate seeds. Drizzle on dressing just before serving.
- Alternative way to extract pomegranate seeds: Here's another way to extract seeds from Cooks Illustrated.
- Make Ahead: The salad can be assembled ahead of time and kept covered in the fridge. If using avocados, be sure to sprinkle them with a bit of lemon juice to keep them from turning brown. Or, better yet, cut them just before serving. Also add the balsamic dressing just before serving. Pomegranate seeds can be stored ahead as well.
- How to Store Pomegranate Seeds: Pomegranate arils (seeds) can be extracted 4-5 days ahead and stored in the refrigerator in an airtight container or zippered bag. They can also be frozen by laying them on a parchment lined pan, freezing them for an hour, then transferring them to a sealed container or bag.