Roasted Grape and Fig Salad

Figs are one of those fruits that I look forward to all year long!  Although they are great as is, they are even more flavorful roasted.  This works wonderfully in desserts, but is just as delightful in salads. One of my favorites involves both roasted grapes and figs. With that little extra step in preparation to roast them, you get much more flavor.  I pair the sweet fruits with peppery arugula, a balsamic vinaigrette and crunchy walnuts.  This would be perfect alongside an entree or just as a light dinner.  If you haven’t tried figs, this is a great way to get your feet wet.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



Preheat the oven to 475 degrees F. Line a baking sheet with foil, and spray with nonstick spray. Spread out figs and grapes on the baking sheet and roast for about 15-20 minutes until softened but not mushy. When done roasting, remove from oven and let cool to room temperature.

Meanwhile, whisk dressing ingredients together in a small bowl.

Combine greens, shallots, and roasted fruit in a large bowl, pour dressing over, and toss with hands to coat. Divide salad between 3 plates and top with walnuts.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo

Course Type

  • Entree
  • Salad
  • Side Dish

Skill Level