Fig, Strawberry, and Toasted Hazelnut Salad with Fig Vinaigrette

by Mary on October 5, 2013

fig, strawberry and toasted hazelnut salad dressed with fig viniagrette

fig, strawberry, and toasted hazelnut salad with fig viniagrette

I love early fall. The tables pile up with new winter squash yet there are still peaches, strawberries, and figs to be had. And as long as they are to be had, I’ll keep having them. As you can see by the number of fig recipes on Fit and Fed,ย they are one of my favorites. During my recent spate of fig recipe testing my youngest son joked that during fig season I should change the blog’s name toย Fig and Fed.ย The pint I used to make this salad may be the last one I see until next summer, so he (and you) will get a break from figs. Until next August…..

5.0 from 1 reviews
Fig, Strawberry, and Toasted Hazelnut Salad with Fig Vinaigrette
Prep time
Total time
Recipe type: salad
Serves: 3
For the dressing:
  • 4 small ripe figs, stemmed (about 3 oz.)
  • 3 Tbsp. grapeseed oil or other mild natural vegetable oil
  • 1 Tbsp. champagne vinegar
  • 1 Tbsp. water
  • 1 small shallot (about 1 Tbsp. minced), or equivalent amount of minced red onion
  • 1 small clove garlic (about 1 tsp. minced)
For the salad:
  • 8 oz. salad greens (I used romaine this time, but mixed baby greens would be good, too)
  • 8 oz. stemmed, quartered figs
  • ¼ cup minced red onion
  • 4 oz. stemmed, sliced strawberries
  • 1½ oz. (1/3 cup) toasted, chopped hazelnuts
For the dressing:
  1. Put figs, oil, champagne vinegar, and water in blender, blend.
  2. Peel and mince shallot (or red onion) and garlic.
  3. Combine blended dressing with minced shallot and garlic.
For the salad:
  1. Wash, spin, and shred salad greens.
  2. Stem and quarter figs.
  3. Stem, trim, and slice strawberries.
  4. Mince red onion.
  5. Dry-toast hazelnuts over a medium flame, stirring constantly, for a few minutes until they start to become fragrant and brown a little.
  6. Cool hazelnuts. I used the thin-skinned, oblong DuChilly hazelnuts which do not need to be skinned. For regular round hazelnuts you may need to rub off the skins using a kitchen cloth.
  7. Chop hazelnuts.
  8. Dress greens with the fig viniagrette.
  9. Arrange greens on dinner plate with red onion, strawberries, figs, and chopped hazelnuts on top.


{ 20 comments… read them below or add one }

Hannah October 7, 2013 at 1:11 am

I wish I shared your enthusiasm for fall, but perhaps the lack of figs in my life would explain my distaste for the seasonal shift. They certainly do look luscious in this simple, fresh salad. The hazelnut pairing really has my mouth watering! I can’t get enough of those nuts lately.
Hannah recently posted..Lost at SeaMy Profile


mary October 7, 2013 at 5:14 am

I’m still on the good side of fall– 75 degree sunny day today, leaves just starting to turn, and that lingering summer produce to tide me over. By November I might need the prospect of some sun. I’m with you on the hazelnuts, I think they’re my favorite nut!


Kim October 7, 2013 at 11:49 pm

I love that you actually used figs in the dressing! Yum… it looks delish!
Kim recently posted..A Marvelous AwardMy Profile


mary October 8, 2013 at 12:09 am

Thanks, Kim!


Alex October 8, 2013 at 1:40 am

Oh, this looks so delicious! I never would have thought to puree figs into the dressing – I bet it adds a really wonderful sweetness. Thanks for sharing, Mary ๐Ÿ™‚


mary October 8, 2013 at 2:11 am

Thanks, Alex! The figs do add a lot of sweetness to the salad.


luminousvegans October 8, 2013 at 2:38 pm

Yum! Figs and strawberries in a salad sounds like perfection!
luminousvegans recently posted..Easy Sweet Potato Pumpkin Soup with Apples and SageMy Profile


mary October 11, 2013 at 5:06 am

Thank you, Ketty!


Laura October 10, 2013 at 12:55 am

That fig vinaigrette sounds amazing… I love figs too, and have been trying desperately to find fresh ones locally. If I can track some down this season, that dressing is my first project!


mary October 10, 2013 at 2:41 am

Thanks, Laura, good luck finding some figs. I saw California black figs at two different grocery stores yesterday so they’re still around!


Susan October 12, 2013 at 1:23 am

Fig and Fed.. I like it. ๐Ÿ™‚ I really do need to use figs more. This salad is inspiring.
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mary October 13, 2013 at 1:56 am

Thank you, Susan!


Matt October 12, 2013 at 11:57 pm

Great recipe! Fall salads are my favorite.


mary October 13, 2013 at 1:53 am

Thank you, Matt! Yeah, I can’t wait for all the salads with pears and pomegranates and such that I’m going to enjoy this fall.


Brittany October 14, 2013 at 4:40 pm

Can I come over for dinner next time you make this…please. ๐Ÿ˜‰


mary October 24, 2013 at 2:50 pm

Sure, you live close enough ๐Ÿ™‚


Alex October 24, 2013 at 2:44 pm

Awesome dressing idea. I love figs!


mary October 24, 2013 at 2:48 pm

Thanks, obviously I love them too!


Lori October 28, 2013 at 4:49 pm

Again, your salads always look so amazing! Will have to try this when my strawberries come back in June.

Thanks for stopping by my blog, too. To answer your question, no I’m not selling my cards/prints yet (I keep thinking I’ll open my shop “next month” but it’s been almost a year now!) I’m hoping that I will have it open in the spring. Thanks for expressing an interest tho, I’ve been really nervous about it! ๐Ÿ™‚
Lori recently posted..Falling LeavesMy Profile


mary October 28, 2013 at 9:53 pm

Thanks, Lori! I’m still seeing both strawberries and figs in the store, I like to follow the summer fruits right until the end of their season (though they are certainly not from the garden, more like from California). OK, for sure let me know when your Etsy store opens. I will definitely want to shop in it.


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