Kale Fig Salad - an easy kale salad topped with shredded Brussels sprouts, plump figs, bursts of pomegranate seeds and a fresh lemon honey dressing.
Our newest kale fig salad is infused with bursts of freshness, as figs and pomegranate arils (seeds) provide bursts of flavor in every bite.
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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!
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: 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
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
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!
Notes
Nutrition
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