Warm Salad of Grilled Figs, Grapes, and Bitter Greens

Karry Hosford

Grilling intensifies the sweetness of figs by caramelizing their natural sugars--a nice contrast to the bitterness of the radicchio and endive.

Yield: 6 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 24%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.8g
  • Carbohydrate: 31.3g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 219mg
  • Calcium: 66mg


  • 1 1/2 tablespoons extravirgin olive oil, divided
  • 2 tablespoons sherry vinegar or cider vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups torn radicchio
  • 2 cups thinly sliced fennel bulb
  • 2 cups sliced Belgian endive
  • 2 cups seedless red grapes
  • 12 medium dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey; about 1 1/4 pounds)
  • Cooking spray


  1. Prepare grill to high heat.
  2. Combine 1 tablespoon oil, vinegar, salt, and pepper in a large bowl. Add radicchio, fennel, endive, and grapes; toss gently to coat. Set aside.
  3. Brush remaining 1 1/2 teaspoons oil over cut sides of figs. Place figs on a grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until lightly browned. Place radicchio mixture on a platter; top with grilled figs.
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