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I’m not exactly a vegetable enthusiast. Yes, I said it: the vegetables. For me, a salad needs compelling non-vegetable toppings to make it worth eating—think french fries, bacon, or plenty of cheese. That said, every so often I crave a lighter, refreshing side salad that feels crisp and bright.
Figs are a particular obsession of mine. Fresh figs are a fleeting treat here in Pittsburgh, available for what seems like only a few minutes each year, but dried figs are a pantry staple. They’re full of fiber and make an ideal quick snack before a workout when I don’t have time for much else.
Another confession: I’m not a fan of heavy, creamy dressings. Ranch and similar thick dressings aren’t for me—I prefer something tart and fruit-forward. My go-to finishes are fruit-infused balsamic vinegars, with pear and fig balsamic at the top of the list.
For this salad I used a fig-infused white balsamic—light, aromatic, and perfectly suited to fresh greens and figs.
I also like a little creaminess in my salads, which I usually get from cheese. My fridge often looks like it holds half of the state’s cheese supply, so I reach for that whenever I want richness. In this case, I chose gorgonzola because its tanginess complements the sweetness of the figs beautifully.
Is gorgonzola the best cheese? It’s up there, but smoked gouda, havarti, feta, or fontina would all be excellent alternatives depending on the flavor balance you want to achieve.
The salad gets additional crispness and a bright bite from thinly sliced red onion. I used to avoid onions for most of my life, but after discovering caramelized onions during my husband’s food phase, I warmed up to them. More recently I even started adding small amounts of raw red onion to dishes for a fresh edge—surprising even myself.
If you want a salad that combines creamy, crisp, sweet, and fresh elements, this one delivers on all fronts.
Here’s the simple formula I used.
Fig, Gorgonzola, and Red Onion Salad
Serves 2
- 2 cups green leaf lettuce
- 2 cups spring greens
- 2 oz crumbled gorgonzola
- 1/2 red onion, thinly sliced
- 6 dried figs, chopped
Combine the greens, gorgonzola, red onion, and chopped dried figs in a large bowl. Toss gently to mix and finish with the fig dressing below.
Dressing
- 1/4 cup fig-infused white balsamic vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
Whisk the vinegar, olive oil, and sugar together until blended. Adjust sweetness or acidity to taste, then drizzle over the salad just before serving.
Yes, I surprised myself by making a recipe with vegetables. To me, a bowl of lettuce topped with cheese and fruit still feels a bit indulgent—but it’s a good start toward lighter meals.