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    Home » Salads

    Published: Oct 27, 2018 · Modified: Nov 18, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 994 words. · About 5 minutes to read this article.

    Kale Fig Salad

    Jump to Recipe

    Kale Fig Salad - an easy kale salad topped with shredded Brussels sprouts, plump figs, bursts of pomegranate seeds and a fresh lemon honey dressing.

    kale fig salad

    Our newest kale fig salad is infused with bursts of freshness, as figs and pomegranate arils (seeds) provide bursts of flavor in every bite. 

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    • pomegranate whole with another cut open exposing seeds

    Figs 101 

    Figs are thought to have first been cultivated in ancient Egypt, and were considered a sacred fruit by the Greeks and Romans. 

    Today, California has become one of the largest producers of figs in the world. You'll find the freshest figs during their peak growing season, June through September. But not to worry, dried figs are available year-round!

    Figs, just like many other fruits and vegetables, are a great source of fiber (about 3 grams per 4 figs). Fiber helps keep you regular, can lower cholesterol levels and helps control blood sugar. 

    We paired these fiber-rich figs with dark green leafy kale, chewy brussels sprouts and juicy pomegranate seeds. 

    This salad is the perfect side to bring to your next potluck, or a great addition to your Thanksgiving dinner! Or pair as a side salad to Thai Butternut Squash Soup or Smoky Spinach Frittata!

    kale fig salad

    Ready to make this simple Kale Fig Salad? Let’s do it!

    1 - Prep. Wash, pat dry and shred kale and Brussels sprouts. You can rip or cut the kale into small pieces. For shredding the Brussels sprouts - I like to use a food processor with a shredding blade, but a mandoline or a simple chef’s knife will also work. Next, place the kale in a large bowl, add one teaspoon of olive oil and massage the kale leaves - this will make them more tender. 

    2 - Combine kale and Brussels sprouts in the large bowl. Fold in the halved figs. 

    3 - Prepare dressing in a bowl or mason jar. Simply combine all of the dressing ingredients and either whisk or shake to combine. Pour dressing over greens and toss to fully coat. 

    4 - Garnish with pomegranate seeds, Parmesan cheese and avocado. Enjoy!

    kale fig salad

    Kale Fig Salad: Tips, Tricks and Tools

    Recommended tools: We recommend a quality chef’s knife, mixing bowls and a mason jar to make whipping up homemade salad dressings even easier.

    I like to use lacinato kale for this recipe, but green or purple kale will also work. 

    Use fresh figs if possible, but dried figs will also work. If your dried figs are super hard, try soaking them in water for about 15 minutes to soften them up. 

    Make it a meal. This salad makes a stunning side to a potluck, Thanksgiving meal or your standard weeknight dinner. Add chickpeas and farro for a great vegetarian meal or serve as a side salad with your choice of protein!

    We hope you love this simple Kale Fig Salad!

    It’s quick, simple, and the perfect side for a potluck, Thanksgiving dinner or a simple weeknight dinner. 

    Love this seasonal kale salad recipe? Check out our other delicious Seasonal Salad recipes like this Crispy Brussels and Bacon Salad or our Moroccan Chickpeas and Roasted Squash Fall Salad.

    Did you enjoy this simple Kale Fig Salad as much as we do?

    Comment below! And rate the recipe to let us know how it turned out! Not making it today? Save this simple Kale Fig Salad for later by pinning it to your Salads Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Kale Fig Salad creations!

    "You've got to go out on a limb sometimes because that's where the fruit is." - Will Rogers

    kale fig salad

    Kale Fig Salad

    Kale Fig Salad - an easy kale salad topped with shredded Brussels sprouts, juicy figs, bursts of pomegranate seeds and a fresh lemon honey dressing.
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    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 8 side servings
    Author: The Crooked Carrot

    Ingredients

    • 1 ½ bunches kale washed, dried, cut into small pieces
    • 1 teaspoon olive oil
    • 3 cups Brussels sprouts shredded
    • 10 dried figs halved
    • 1 handful pomegranate arils for garish
    • Parmesan cheese shaved, for garnish
    • avocado sliced (optional)

    Dressing

    • ½ shallot (small) minced
    • 1 lemon juiced
    • 1 tablespoon honey
    • ¼ cup olive oil
    • salt + pepper to taste
    US Customary - Metric

    Instructions

    • Prep: In a large bowl, massage kale with 1 teaspoon olive oil. This will help to make the leaves more tender.
    • Mix: Combine kale and shredded Brussels sprouts. Fold figs into greens.
    • Prepare dressing by combining all dressing ingredients in a small bowl or jar and whisk or shake until combined. Pour dressing over greens and mix to combine.
    • Serve: Garnish kale and Brussels sprouts with pomegranate arils and Parmesan cheese. Enjoy!

    Equipment

    • Chef's Knife
    • Mixing Bowls
    • 8-oz Mason Jars
    • Whisk

    Notes

    PREP AHEAD: Prep kale in advance and store in a kitchen towel in the fridge. You can also prepare the dressing ahead of time and refrigerate for up to 4 days. Both kale and Brussels sprouts are hearty greens so this salad can be stored, dressed for up to 3 days. You may need to add a bit more dressing just before serving leftovers. 
    LEFTOVERS/STORAGE: Store in an airtight container in the fridge for 3-4 days. 
    TO MAKE VEGAN: Use maple syrup instead of honey. Omit cheese, or use vegan cheese.
    NUTRITION NOTES: This vegetarian recipe is a good source of vitamin K and vitamin C. It’s also high in fiber and gluten-free. 
    SERVING SUGGESTIONS: This salad makes a stunning side salad to a potluck, Thanksgiving meal or a regular weeknight dinner. Add chickpeas and farro for a great vegetarian meal or serve as a side salad to our Thai Butternut Squash Soup, Smoky Spinach Frittata or protein of your choice.

    Nutrition

    Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 340mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2684IU | Vitamin C: 65mg | Calcium: 70mg | Iron: 1mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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