Fig and Hazelnut Salad

Why You’ll Love This Recipe

Fresh figs are naturally sweet and juicy, making them a wonderful contrast to crisp greens and toasted nuts. Hazelnuts bring a rich, nutty crunch, while creamy goat cheese adds a pleasant tanginess.

Another reason this salad works so well is the dressing. Balsamic vinegar complements figs naturally, while extra-virgin olive oil and a little honey create a balanced vinaigrette without covering up the delicate ingredients.

Preparation is also remarkably quick. Once the hazelnuts are toasted, everything comes together in minutes, which makes this a convenient choice when I want an impressive salad without spending much time in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

• 6–8 fresh ripe figs
• 5 ounces mixed salad greens or arugula
• 1/2 cup hazelnuts
• 4 ounces soft goat cheese
• 1/4 small red onion, very thinly sliced
• 2 tablespoons fresh basil leaves, optional

For the Balsamic Dressing

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Directions

1. Toast the Hazelnuts

I preheat the oven to 350°F (175°C) and spread the hazelnuts on a small baking sheet.

They roast for approximately 8–10 minutes, until fragrant and lightly golden. I keep an eye on them toward the end because nuts can go from toasted to burned quickly.

2. Remove the Hazelnut Skins

After the hazelnuts have cooled enough to handle, I place them inside a clean kitchen towel and rub them gently. Most of the papery skins should come away easily.

A little skin remaining doesn’t bother me. Once cooled, the nuts get roughly chopped and set aside for assembling the salad.

3. Prepare the Figs

I gently rinse and dry the figs, remove the stems, and cut each fruit into halves or quarters depending on its size.

Because ripe figs are delicate, minimal handling helps them maintain their attractive shape.

4. Make the Dressing

Extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper go into a small bowl or jar.

I whisk or shake everything until the dressing becomes smooth and slightly emulsified. A quick taste tells me whether it needs a little more vinegar, honey, salt, or pepper.

5. Assemble the Greens

I arrange the mixed greens or arugula on a large serving platter. Thin slices of red onion are scattered across the leaves.

A small amount of dressing goes over the greens first, followed by a gentle toss. Starting lightly prevents the salad from becoming overdressed.

6. Add the Figs and Cheese

The fresh figs are arranged over the dressed greens, followed by pieces of soft goat cheese.

Rather than tossing vigorously at this stage, I leave the ingredients mostly arranged on top so the figs don’t become crushed.

7. Add the Hazelnuts

I scatter the toasted chopped hazelnuts over the salad. Their crunch provides an especially good contrast to the soft figs and creamy cheese.

Fresh basil can also be torn over the top for a subtle herbal note.

8. Finish and Serve

A final drizzle of balsamic dressing finishes the salad just before serving.

I usually bring the remaining dressing to the table separately, allowing more to be added as needed without overwhelming the delicate ingredients.

Servings and Timing

This recipe makes approximately 4 servings as a side salad or starter.

• Servings: 4
• Prep time: 15 minutes
• Cook time: 8–10 minutes
• Total time: approximately 25 minutes
• Oven temperature for hazelnuts: 350°F (175°C)

If I’m using already roasted hazelnuts, the salad can be ready in about 15 minutes.

Variations

Fig, Hazelnut, and Blue Cheese Salad

For a stronger flavor, I replace the goat cheese with crumbled blue cheese. Its salty sharpness creates a bold contrast with sweet figs and honey-balsamic dressing.

Fig and Burrata Salad

Burrata turns this salad into an especially creamy dish. I place the burrata in the center of the platter and arrange the figs, greens, and hazelnuts around it before finishing everything with balsamic dressing.

Fig and Prosciutto Salad

Thin pieces of prosciutto bring a savory, salty element that pairs naturally with ripe figs. This version works particularly well as a light lunch or elegant starter.

Fig, Pear, and Hazelnut Salad

Thinly sliced pear adds another layer of sweetness and crisp texture. A firmer pear works best so the slices maintain their shape alongside the soft figs.

Vegan Fig and Hazelnut Salad

For a dairy-free version, I simply leave out the goat cheese or replace it with a plant-based alternative. Adding avocado provides extra creaminess while keeping the salad entirely plant-based.

Storage/Reheating

This salad has its best texture immediately after assembly. Once dressed, the greens gradually wilt and the figs begin releasing their juices.

When preparing ahead, I keep the washed greens, cut figs, toasted hazelnuts, cheese, and dressing in separate containers. The salad then takes only a few minutes to assemble before serving.

Leftover assembled salad can be refrigerated in an airtight container, but I try to eat it within a day for the best texture. The dressing itself can be prepared several days in advance and stored covered in the refrigerator.

Reheating isn’t necessary for this recipe. If the hazelnuts have been refrigerated, I simply allow them to return to room temperature before serving.

FAQs

What type of figs are best for this salad?

Any ripe fresh figs work well. Black Mission figs provide deep sweetness and beautiful color, while green varieties offer a slightly different flavor. I focus more on ripeness than variety, choosing fruit that feels tender without being overly soft or damaged.

Can I use dried figs instead of fresh figs?

Yes, although the salad will have a different texture and more concentrated sweetness. When fresh figs aren’t available, I slice dried figs thinly and use a smaller quantity. Soaking particularly firm dried figs briefly in warm water can soften them before serving.

What cheese pairs best with figs and hazelnuts?

Goat cheese is my usual choice because its creamy tanginess balances the sweet figs. Blue cheese, feta, burrata, ricotta, and shaved Parmesan are also excellent options depending on the flavor and texture I want.

Do I need to toast the hazelnuts?

Toasting isn’t absolutely necessary, but I find that it significantly improves their flavor and texture. A few minutes in the oven makes them more aromatic and gives them a satisfying crunch that stands out against the softer ingredients.

Can I make Fig and Hazelnut Salad ahead of time?

Most of the preparation can be done ahead, but I wait to assemble and dress the salad until shortly before serving. Keeping the ingredients separate prevents the greens from wilting and helps the figs maintain their shape.

Conclusion

Fig and Hazelnut Salad brings together some of my favorite contrasts in one simple dish: sweet fruit, crunchy toasted nuts, creamy cheese, fresh greens, and a tangy balsamic dressing. The ingredients require very little preparation, allowing their individual flavors to remain the focus.

Fig and Hazelnut Salad

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Fig and Hazelnut Salad combines sweet ripe figs, crunchy toasted hazelnuts, creamy goat cheese, and fresh greens with a honey-balsamic dressing. This elegant salad is perfect as a light lunch, starter, or colorful side dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8–10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: Toasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 6–8 fresh ripe figs
• 5 ounces mixed salad greens or arugula
• 1/2 cup hazelnuts
• 4 ounces soft goat cheese
• 1/4 small red onion, very thinly sliced
• 2 tablespoons fresh basil leaves, optional
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

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Instructions

1. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a small baking sheet and toast for 8–10 minutes, until fragrant and lightly golden.
2. Let the hazelnuts cool enough to handle, then place them in a clean kitchen towel and rub gently to remove most of the papery skins. Allow them to cool completely, roughly chop, and set aside.
3. Gently rinse and dry the figs. Remove the stems and cut the figs into halves or quarters depending on their size.
4. Combine the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl or jar. Whisk or shake until smooth and slightly emulsified.
5. Arrange the mixed greens or arugula on a large serving platter and scatter the thinly sliced red onion over the leaves. Drizzle with a small amount of dressing and toss gently.
6. Arrange the fresh figs over the dressed greens and add pieces of soft goat cheese, taking care not to crush the fruit.
7. Scatter the toasted chopped hazelnuts over the salad. Add torn fresh basil leaves if desired.
8. Finish with another light drizzle of balsamic dressing and serve immediately, offering any remaining dressing separately.

Notes

• Choose ripe figs that feel tender but are not overly soft or damaged.
• Already roasted hazelnuts can be used to reduce the total preparation time to about 15 minutes.
• Blue cheese, feta, burrata, ricotta, or shaved Parmesan can replace the goat cheese.
• For a vegan variation, omit the goat cheese or use a plant-based alternative and replace the honey with maple syrup.
• Thinly sliced pear can be added for extra sweetness and crisp texture.
• Dried figs can replace fresh figs when necessary. Slice them thinly and soak particularly firm dried figs briefly in warm water.
• For make-ahead preparation, store the greens, figs, toasted hazelnuts, cheese, and dressing separately and assemble shortly before serving.
• The dressing can be prepared several days ahead and stored covered in the refrigerator.
• Leftover assembled salad can be refrigerated in an airtight container, but it is best eaten within 1 day.

Nutrition

• Serving Size: 1/4 of salad
• Calories: 330 kcal
• Sugar: 15 g
• Sodium: 310 mg
• Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 9 g
• Cholesterol: 20 mg