Print

Fig and Hazelnut Salad

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Find it online: https://thefamilycooking.com/fig-and-hazelnut-salad/