Tuesday, September 25, 2012

Fall Fig Salad (How to Roast Figs)

Easy salad, that's perfect for fall!

Fig, Pecan and Pomegranate Fall Salad

First wash the figs, trim of the stems, and slice in half.

Then, lay them cut side down on a baking sheet.

How to Roast Figs

Pop them in a 400 degree oven for about 20 minutes, so they get all soft, without bursting or falling apart.

The rest of the salad is just lettuce, pomagrantae seeds, candied pecans (which I buy from Trader Joe's) and a dressing.



For the dressing, I use the same Ball Plastic Freezer Jars as I do in my daughter's lunch boxes. It makes it so much easier to really get the dressing emulsified.

                         


A dollop of mustard, a dollop of cherry preserves, a sprinkle of salt, then orange-champagnes vinegar and olive oil. I use a 1:3 ratio of vinegar to oil.

                              Using a jar to make salad dressing


Lid on, and shake, shake, shake.

                        Using a jar to make salad dressing


Perfectly combined and ready to dress the salad with!


Fig, Pecan and Pomegranate Fall Salad



Jessica


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3 comments:

Kim Wilson said...

This sounds AMAZING! I can not wait to try it! I think I'll add some crumbled goat cheese to it also! Oh my, you've made me hungry! I pinned it!
Kim @ Sand & Sisal

Linda @ it all started with paint said...

Mmmm ... this looks delicious!

:)

Linda

Karah @ thespacebetweenblog said...

YUM, yum, yum! You know I'm pinning!

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