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Everyone’s Favorite: Salty & Sweet Salad with Roasted Veggies & Fig Dressing brings together a colorful mix of fresh greens, roasted vegetables, tangy goat cheese, crunchy nuts, and a luscious fig dressing. It all builds into a delectable, perfect bite that hits every note!

EVERYONE’S FAVORITE: SALTY & SWEET SALAD WITH ROASTED VEGGIES & FIG DRESSING

There are so many reasons to love salads. Let me count the ways! You can enjoy them year-round, toss in almost anything you want, make them vegetarian or add meat, go completely savory, or mix in a touch of sweetness to take things up a notch.

Personally, I love adding fruit and fruity dressings to my salads, especially the one I’m sharing today: Everyone’s Favorite: Salty & Sweet Salad with Roasted Veggies & Fig Dressing. I’ve made this for friends and family, and because everyone loves it, I know you will too! It includes SO many standout ingredients. We start with a bed of delicate mixed greens, next we layer on roasted bell peppers and green beans, add creamy goat cheese, top with toasted almonds, and finish with a sweet and spicy fig dressing. 

This salad has it all: tang, spice, and sweet. I mean, what more can I say? Pleeeease hurry and make this!

HOW I MADE-OVER THIS SALAD:

There isn’t a lot of oil in this recipe. In fact, I cut the oil in half compared to most typical oil-based dressings. And everything else is so nutritious and delicious, you’ll forget you’re eating a salad!

Mixed greens are rich in vitamins A, C, and K, along with fiber and antioxidants that support overall health. Bell peppers are packed with vitamin C and carotenoids, which promote immune function and eye health. Green beans provide a solid source of fiber, folate, and plant-based protein, aiding digestion and supporting heart health. Goat cheese offers calcium and protein while being easier to digest than cow’s milk cheese. Almonds are full of healthy fats, vitamin E, and magnesium, which benefit both heart and brain function. Finally, figs are a natural source of fiber, potassium, and antioxidants, helping digestion and reducing inflammation.

This combo makes one nutrient-dense, wholesome, made-over meal!

This recipe is gluten-free, refined-sugar-free, egg-free, dairy-free, soy-free, paleo, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Mixed greens

Mini bell peppers
French green beans (Haricots Verts) 
Dried figs
Dijon mustard
Fresh garlic
Shallot
Olive oil
Granulated garlic
Goat cheese
Sliced almonds, toasted
Sumac
Fresh thyme
Salt
Boiling water

THIS IS HOW YOU’LL MAKE IT:

First, place the figs in a glass bowl and cover them with boiling hot water for about 15 minutes, or until they soften.

Preheat your oven to 400°F.

Prep your veggies for roasting. I love using Haricots Verts (otherwise known as French green beans) in most of my recipes. If you can’t find them, regular green beans will work just fine! If they’re extra-long, you can cut them in half or leave them whole. I also like using mini bell peppers because they usually come in a bag of mixed colors, and each one has its own unique flavor in my opinion! Leave the bells whole but I like cutting off the black stems at the bottom of each pepper.  

On a parchment lined baking sheet, toss the green beans and bell peppers with olive oil, salt, granulated garlic, and sumac. Sumac is a popular Middle Eastern spice. I LOVE this spice because it’s tangy, bright, and adds an extra pop of flavor to the salad. I also roast the shallot for the dressing at the same time. It’s OK if it gets a bit of oil and seasoning on it, it’s all going in the same salad!

Place the tray in the oven for 15 to 20 minutes, stirring halfway through. You want the green beans to be slightly charred, and the bell peppers tender. At the halfway point, you can remove the shallot and allow to cool. 

I prefer buying toasted, sliced almonds, but if I can’t find them, I just make my own. While the veggies are roasting, toast the sliced almonds in a pan over medium heat for a few minutes. Don’t walk away because they can burn fast! Once they’re nicely tanned, transfer to a bowl and set aside. 

After the vegetables finish roasting, remove them from the oven and cool.

When the figs have softened, drain most of the liquid (but save a little in case you need to thin out the dressing) and add them to a food processor or blender along with the olive oil, shallot, fresh garlic, Dijon mustard, fresh thyme, granulated garlic, and salt. Blend until fully combined. If you want to leave it a bit chunky, leave it chunky! Taste and adjust seasoning as needed.

Now we assemble the salad!

Pile the greens onto a large platter. Arrange the green beans and bells in whatever pattern you like. Crumble the goat cheese all over and sprinkle the toasted almonds on top. Finally, pour the salty and sweet figgy dressing all over!

Dig in and enjoy!!!

SERVING SUGGESTIONS:

You can pair this salad with any protein of your choice.  Steak or roast chicken would be perfect!

This versatile salad recipe works for anything from a casual brunch to a fancy dinner.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

If you’re presenting this at a dinner with a few guests, you may not have leftovers! If you’re serving 1 or 2 people, make individual servings so the dressing doesn’t wilt the lettuce. 

Place each item into separate glass containers in the fridge. 

The roasted veggies and cheese will last about 5 to 7 days. The dressing will last around 7 to 10 days. The lettuce will keep for 2 to 3 days. To make the lettuce last longer, place it back in a container with a dry paper towel on top so it can absorb excess moisture.

ADDITIONAL NOTES:

You can change or add any roasted veggies you’d like! Zucchini and Brussels sprouts make great options as well.

You can also add extra fresh vegetables. Cucumbers are an easy, refreshing addition.

I haven’t tried it yet with fresh figs, but when it’s fig season, you can use them as well. Let me know in the comments how it tastes!

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Lunch & dinner RECIPES, check these out!

Sweet & Savory Orange Honey Rosemary Chicken Thighs
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Healthy Quick & Easy Indian Eggplant Bharta
Lightened-Up Cauliflower Fried Rice with Shrimp

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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