Mixed Greens With Roasted Figs and Pistachios

Roasting the fresh figs intensifies the flavor and makes them tender but you can use dried figs in a pinch. Top mixed greens with a sprinkle of roasted pistachios.


6 servings (serving size: about 1 cup; each person should get 3 fig halves)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 244
Fat 16 g
Satfat 2 g
Monofat 11 g
Polyfat 3 g
Protein 5 g
Carbohydrate 25 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 72 mg
Calcium 97 mg


9 fresh (or dried) figs
1/2 tablespoon olive oil
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 minced shallot
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup (1 1/2 14-ounce bags) mixed salad greens
1/2 cup shelled dry-roasted pistachios


1. Preheat oven to 350°.

2. Toss figs with olive oil and place on a baking sheet.

3. Roast until figs are tender, about 10 minutes. Cool. Cut the figs in half lengthwise.

4. In a small bowl, whisk the extra-virgin olive oil, vinegar, shallot, salt, and pepper together. Set aside.

5. In a large bowl, combine salad greens, figs, pistachios, and dressing.

Frances Largeman,


September 2005
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