Fig Dinner Party Salad
This fig salad with spinach and arugula mix, crispy pancetta, cheese and walnuts dressed in fig balsamic vinaigrette is perfect for fall dinner party menu ideas. The combination of sweet and salty and textures makes this fall harvest salad a winning combination.
Around here fig season is pretty short, so I’m jumping at the chance to make this salad with those fresh fruits. I’ve paired them with fried crispy pancetta and grilled halloumi cheese slices. The sweet creaminess of the figs is balanced by the saltiness of the cured meat and the savory of the cheese.
This beautiful dish is great to serve for a ladies luncheon as a side salad, or an appetizer salad for dinner. It encompasses so many flavors and textures, it’s exactly what we need for a fall menu.
Ingredient Notes
Greens. Spinach and arugula mix is my favorite choice for this salad. Buy a ready-to-eat bag for ease and time-saving effort.
Halloumi. This cheese comes in a rectangle block and is very firm so it holds its shape when grilled or fried. It’s a combination of goat’s milk and sheep’s milk, and popular in Middle Eastern countries. Fresh goat cheese or feta can also be used, but not grilled.
Pancetta. You typically find this in rounds, like charcuterie meats, however it has streaks of fat like bacon or prosciutto. It will cook up crispy and add tons of texture and flavor to the salad. You substitute with crumbled bacon if you can’t find it.
Walnuts. Toast them lightly ahead of time to bring out the flavor and crunch. Substitute with pistachios, pecans or pine nuts.
Serving Suggestions
The ingredients in this recipe make it a great menu item to add to any of these themed dinner party ideas.
Host a Moroccan theme party with this salad and curry chicken thighs as an entree.
The ingredients work for a Greek themed dinner party or any time for a Fall dinner party.
More Fall Salad Recipes
Fresh figs are so darn good on a charcuterie party board, in easy hors d’oeuvres, desserts, and fall salads. But here are some more salad options to choose from.
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Fig Salad with Spinach & Arugula recipe
Fresh figs, halloumi cheese, and crispy pancetta come together over a bed of baby greens for this delicious fall salad recipe. Top with our fig balsamic vinaigrette and toasted walnuts.
Ingredients
- 9 fresh figs, sliced in half lengthwise
- 1 bag of baby spinach and arugula mix
- 12-15 slices of pancetta
- 1/4 cup walnuts, lightly toasted if desired
- 7-8 ounces halloumi cheese, sliced about 1/8 to 1/4-inch thick
Dressing
- 1/4 cup fig balsamic vinegar (or regular balsamic vinegar)
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon Dijon mustard
- pinch of salt and pepper
Instructions
- In a skillet, cook pancetta over medium heat for about 2 minutes on each side or until it's crisp. Drain and set aside.
- Heat a grill pan or grill to medium heat. Place cheese slices on grill and cook for about 3 minutes on each side or until heated through and grill marks are on cheese. Remove and set aside.
- Place a bed of greens on a serving platter. Add figs down the center of the salad. Place cooked halloumi and pancetta all around salad, and sprinkle walnuts on top.
- Meanwhile, add dressing ingredients to a small jar with a lid, or to a bowl with a whisk. Vigorously shake or whisk until well combined. Drizzle vinaigrette over salad when ready to serve.
Notes
You can also fry the halloumi in a skillet if you don't have a grill pan.
