Roasted Fig and Burrata Salad
September, the season of figs par excellence! Today I present a delicious recipe for Roasted Fig And Burrata Salad. This salad is perfect as a starter or for a light meal.
Roasted Fig and Burrata Salad
This recipe is super fast and requires little preparation. The only step that takes a little longer is the preparation of roasted figs. The rest only takes a few minutes!
Preparation of roasted figs with honey and rosemary
For this salad recipe, it you need 4 roasted figs.
Don’t limit yourself to 4 figs! Add two or three. You can use these roasted figs for breakfast, for example as a topping for a porridge or for a snack or dessert with some yoghurt with honey. It’s just delicious!
Ingredients
- 4 figs
- 1 tbps olive oil
- 1 tsp honey
- 3 sprigs of rosemary
Step 1: Prepare the roasted figs
Start by washing and drying the figs and then cut them in four. Pour some in the bottom of a glass dish and spread the oil all over the surface.
Place the fig wedges on the plate on the side with skin. Pour 1 tablespoon of olive oil on figs. Then, a teaspoon of honey. Place the rosemary branches on top of it.
Step 2:
Preheat your oven to 180°C (fan oven). Place the glass dish in the oven and roast the figs for 15 to 20 minutes.
Preparing the Roasted Fig and Burrata Salad
For a salad for two, you need the following ingredients:
Ingredients
- 200 g salad (e.g. mâche salad, arugula)
- 4 roasted figs
- 1 burrata (250 g)
- 20 g whole almonds
- 1/2 grenade
Step 3: Salad
Wash the salad and dry it. Arrange it on an plate.
Seed the pomegranate and sprinkle the seeds over the salad. Then cut the whole almonds coarsely and sprinkle them over the salad.
Place the burrata in the centre and place the fig wedges around.
Step 4: Dressing
I accompanied this salad with a very simple dressing. For this, I use the following quantities:
Ingredients
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and pepper
Pour 1/3 balsamic vinegar into a small jar add a pinch of salt. Add 2/3 of olive oil and pepper. Mix it well.
Finally, pour the dressing over the salad, adapting the quantity to each person’s taste.
If, like me, you often use dressing to accompany your raw vegetables or salads, I advise you to prepare a large quantity in advance.
For this, I use a small container like small bottle or in my case a small Weck glass with lid. I prepare my dressing directly in it, which is very convenient to mix the oil and vinegar well. Close the lid and shake your bottle or small jar. That’s it! Your dressing will be nice and homogene and you can keep it in the refrigerator for a week.
If you liked this recipe, then these other light salad recipes will certainly interest you too!
- Tuna and Tomato Salad (Spanish recipe)
- French Potato Salad (with Dijon vinaigrette)
- Classic French Niçoise Salad
Don’t hesitate to leave me a comment if you have any questions!
Roasted Fig and Burrata Salad
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Ingredients
Roasted figs
- 4 figs
- 1 tbsp olive oil
- 1 tsp honey
- 3 branches of rosemary
Salad
- 200 g salad e.g. mâche salad, arugula
- 4 roasted figs
- 1 burrata 250 g
- 20 g whole almonds
- 1/2 grenade
Dressing
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- salt and pepper
Instructions
Roasted figs
- Start by washing and drying the figs and then cut them in four. Pour a tablespoon of olive oil in the bottom of a glass dish and spread the oil all over the surface.
- Place the fig wedges on the plate on the side with skin. Pour 2 tablespoons of olive oil on the figs.
- Then, spread a teaspoon of honey over the figs. Place the rosemary branches on top.
- Preheat your oven to 180°C (fan oven). Place the glass dish in the oven and roast the figs for 15 to 20 minutes.
Salad
- Wash the salad and dry it. Arrange it on a plate.
- Seed the pomegranate and sprinkle the seeds over the salad. Then cut the whole almonds coarsely and sprinkle them over the salad.
- Place the burrata in the centre and place the fig wedges around.
Dressing
- Pour 1/3 balsamic vinegar into a container add a pinch of salt. Add 2/3 of olive oil and pepper. Mix it well.
- Finally, pour the dressing over the salad, adapting the quantity to each person’s taste.
