Roasted Fig and Blue Cheese Salad with Candied Walnuts and Dijon Balsamic Vinaigrette
Roasted Fig and Blue Cheese Salad with Candied Walnuts and Dijon Balsamic Vinaigrette

Photo Credit

Candice Kumai

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 1 hour, 15 minutes

Nutrition Facts

Amount per serving:
Total Calories: 432
  • 702mg Sodium
  • 38g Carbs
  • 6g Fiber
  • 29g Fat
  • 6g Saturated Fat
  • 11.5g Protein
  • 210mg Calcium
  • 4mg Iron

The ingredients in this gorgeous salad—candied walnuts, spicy arugula, roasted figs, and tangy blue cheese—simply scream fall. Impress guests by serving it as a starter, or pair it with roast chicken or pork for a romantic and decadent dinner on a chilly autumn night.


  • For candied walnuts:
  • 1/3 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 egg white, at room temperature
  • 8 ounces walnut halves (about 2 cups)
  • For roasted figs:
  • 2 cups black mission figs
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • For vinaigrette:
  • 2 tablespoons honey
  • 2 tablespoons spicy Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon sea salt
  • For salad:
  • 6 cups mixed arugula salad greens
  • 1/2 cup blue cheese, sliced
  • Sea salt



1. To make candied walnuts, in a small bowl, add sugar, brown sugar, salt, cinnamon, and nutmeg. In a large bowl, beat egg white until frothy. Whisk in 1 tablespoon water until combined. Add walnut halves to egg white mixtures and stir to coat. Add sugar mixture and stir to evenly distribute. Line a baking sheet with parchment paper or a nonstick baking mat and spread nuts in a single layer. Bake for 15 minutes, stir, and bake for another 15 minutes until sugar is caramelized. Let nuts cool. (This makes 2 1/4 cups candied walnuts—more than enough for this recipe. Store leftovers in an airtight container at room temperature for up to 3 months.)
2. To make figs, preheat oven to 350 degrees. Remove stems off end of each fig, then slice each fig in half. In a small mixing bowl, mix vinegar, honey, and olive oil. Add figs and toss to coat evenly. Marinate for 5 to 10 minutes. Roast figs for 20 minutes until slightly golden brown. Remove and let cool slightly.
3. Whisk all dressing ingredients in a small bowl to combine, and set aside.
4. In a large salad bowl, add arugula and 1/4 cup candied walnuts. Toss with dressing. Divide salad among 4 plates. Top each with 2 fig halves, blue cheese, and sea salt to taste.

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