The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Dried Fig, Apple, Ricotta & Toasted Almond Salad with Honey Balsamic Vinaigrette



Assembling a salad from leftover ingredients in my pantry can be a risky endeavor. In my college days, one could search my kitchen and find a stash of ketchup, marshmallows, and some questionably fuzzy-looking bread (Oh, how did my roommates and I survive?). These days, I feel so grown-up to say that I can find an array of well-stocked items: a bag of dried figs I planned to use over the holidays, a beautiful bottle of balsamic vinegar I’d been meaning to open, half a bag of sliced almonds, an apple, leftover ricotta (from the Eggplant-Ricotta-Tomato Crostini that we made again as our entire dinner the other night), and some orange-blossom honey. Put them all together with some greens, and they seem like they were meant for each other, melding into a flavorful, colorful, and fresh salad. Here’s to a grown-up pantry. Enjoy!

Dried Fig, Apple, Ricotta & Toasted Almond Salad with Honey Balsamic Vinaigrette

(Makes 4 smallish salads)

  • About 6 dried figs, each cut into quarters or smaller bites
  • One Granny Smith apple, core removed and sliced thinly
  • Several small spoonfuls of soft ricotta cheese (about 100 g./3-4 ounces)
  • 100 g./3-4 ounces of sliced almonds, lightly toasted in a skillet without any oil
  • 1 large package of mixed greens (I used a mix of arugula, baby spinach and other spring greens)
  • For the vinaigrette: 1/4 cup balsamic vinegar, 1/4 cup honey (any kind will do), a drizzle of olive oil to emulsify (I didn’t measure, but go by sight/consistency as you whisk it in and give it a taste), fine sea salt & freshly ground pepper to taste

Directions: Cut up the dried figs and apples and toast the almonds. Mix the vinaigrette, starting with the balsamic, then honey, and then whisk in the olive oil as you drizzle it in slowly. Taste the vinaigrette and add salt & pepper to taste. In a separate bowl, toss the greens with some of the vinaigrette until evenly coated. Transfer the dressed greens to salad bowls and arrange the apples, figs, and spoonfuls of ricotta on top. Drizzle each bowl with more vinaigrette and sprinkle on the toasted almonds. Serve immediately.

Author: Laura Haugen

Writer, Traveler, Foodie

23 thoughts on “Dried Fig, Apple, Ricotta & Toasted Almond Salad with Honey Balsamic Vinaigrette

  1. Absolutely gorgeous. Wow!

  2. What a beautiful salad! It looks so tasty too! I love all the different ingredients added to the salad. ๐Ÿ˜€

  3. Gorgeous salad, I love everything you have added. Salads can be so interesting, no need for them to be boring. This salad is exciting!

    • Thanks, Suzanne. I was drawn to these ingredients and was glad I tried the combination. Yeah, no need for boring salads! Sometimes I really crave a bright and fresh salad with lots of color and variety, and this hit the spot.

  4. You had me at โ€œDRIED FIG, APPLE, RICOTTA & TOASTED ALMOND…” ๐Ÿ˜๐Ÿ˜๐Ÿ˜

  5. These are all of my favorite flavors and textures combined into one. It’s amazing how versatile and delicious salad can be when you erase that old idea of boring lettuce and tomato, right?!

  6. I love this salad. And here it just came out of your leftovers in the fridge and cupboard! It’s enough to send me out on a special trip to the market to purchase dried figs and ricotta! Hmmm. I just might. Beautiful photograph, so fresh and appetizing.

    • Thanks, I’m glad it inspired. We’re looking at another day of snow today and my pantry isn’t quite as fully stocked – now I’m contemplating a run to the market as well ๐Ÿ™‚ The figs and ricotta were a surprisingly good combo in this one.

  7. Beautiful salad ๐Ÿ™‚

  8. I bet it tasted wonderful!

  9. This is the perfect salad. The figs are really calling my name. I could probably eat this for lunch every day – delicious!

  10. What a wonderful looking salad!

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