Grilled Fig and Arugula Salad with Gorgonzola Toasts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Marseilles fig bushes imported from France had a place of pride in Monticello's extensive orchards.

Yield: 8 servings (serving size: 1 cup salad, 1 lettuce leaf, 3 fig halves, and 1 toast)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 30%
  • Fat: 6.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 30.2g
  • Fiber: 4.1g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 378mg
  • Calcium: 103mg


  • 1/3 cup (about 1 1/2 ounces) crumbled Gorgonzola cheese
  • 1 tablespoon butter, softened
  • 8 (1-ounce) slices peasant bread
  • 12 fresh figs, halved
  • Cooking spray
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups baby spinach
  • 3 cups arugula
  • 8 Boston lettuce leaves
  • 2 tablespoons chopped green onions


  1. Preheat grill.
  2. Combine cheese and butter in a small bowl; stir until well blended.
  3. Grill bread 5 minutes on each side or until golden; cool. Spread 1 teaspoon cheese mixture on each slice; set aside.
  4. Thread 4 fig halves lengthwise onto each of 6 (8-inch) skewers; coat figs with cooking spray. Place fig kebabs on grill rack, and grill 4 minutes on each side. Cool slightly; remove figs from skewers.
  5. Combine vinegar, oil, salt, and pepper in a small bowl. Place spinach and arugula in a large bowl; add dressing, tossing gently to coat. Divide mixture evenly among 8 serving plates. Top with figs and lettuce leaves; sprinkle with onions. Serve with toasts.
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