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Fig-and-Kale Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Active time 25 mins
Total time 25 mins

Serves 4 (serving size: about 1 cup)

Be sure to remove the figs's stems, otherwise you'll be left chewing the fibrous end. To prep and peel fresh ginger for chopping, don't opt for a knife. Instead, grab a spoon. It takes off the ginger's skin without removing the flesh (and wasting ginger, for that matter). If you're not a fan of blue cheese, try substituting goat cheese or feta. Don't have pecans? Use almonds or walnuts.   


  • 5 ounces baby kale, arugula, or a combination of both
  • 3 bacon slices, cut into strips
  • 12 medium-size fresh figs, halved lengthwise
  • 1 shallot, chopped (about 1/4 cup)
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon finely chopped fresh ginger
  • 1 cup pecan halves
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 ounces blue cheese, crumbled

How to Make It

  1. Place the kale in a large bowl. Set aside. Heat a large skillet over medium-high. Add bacon, and cook, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon, and drain on paper towels, reserving 1 teaspoon drippings in skillet.

  2. Increase the heat to high, and place the figs, cut side down, in the skillet. Cook until just seared, 1 to 2 minutes. Remove figs to a plate, and cover to keep warm. Reduce heat to medium-low.

  3. Add shallots and 1 tablespoon of the olive oil to skillet. Cook over medium-low, stirring occasionally, until softened, 2 minutes. Add ginger, and cook, stirring occasionally, until tender, about 1 minute. Add pecans, and cook, stirring often, until pecans are lightly toasted, about 5 minutes. Stir in vinegar, salt, pepper, and remaining 2 tablespoons oil.

  4. Pour the warm pecan mixture over the greens, scraping all the bits from the pan, and toss gently to coat. Top with the warm figs, blue cheese, and bacon. Serve immediately.