Fig Kale Salad with Beets and Goat Cheese

You know those days when all you need is something vibrant, fresh, and packed with flavor? That’s when I whip up this Fig Kale Salad with Beets and Goat Cheese. It has this way of turning a simple meal into a celebration; plus, it’s a fantastic way to showcase the beauty of seasonal ingredients. The first time I tossed it together for a potluck, I was stunned by how everyone’s eyes lit up with every bite. It felt less like a dish and more like a vibrant hug in a bowl, don’t you think? Let’s dive right in!

What makes this recipe special

So, what’s the magic behind this Fig Kale Salad? First off, the contrast! The earthy sweetness of roasted golden beets pairs beautifully with the juicy figs and creamy goat cheese, creating a symphony of flavors that dance on your palate. And let’s not forget about the cannellini beans—trust me, they not only add a hearty texture but also pack in some plant-based protein, making this salad an all-around winner for any meal.

And here’s another reason to love it: serving it warm or cold means it’s perfect for every season. Whether you’re looking for a refreshing summer side or a cozy winter dish, this salad fits the bill. Plus, it’s packed with nutrients and offers a pop of color that’s just downright irresistible. You’ll feel like a culinary artist, and it’s a joy to share with friends. Seriously, you’re going to want to add this to your favorites!

Gather these ingredients

Ready to get started? Here’s what you’ll need for this stellar salad:

• 1 medium golden beet: Sweet and vibrant, it brings a lovely hue and flavor to the dish. If you can’t find golden beets, feel free to use red; just be aware they might stain other ingredients.
• 1 tablespoon olive oil: This is our trusty kitchen staple! It enhances the beet’s natural sweetness when roasting.
• 1 pinch salt and pepper: Simple yet essential. These seasoning heroes will bring all the flavors together.
• 3 cups kale (washed and shredded): Use fresh, organic kale for maximum nutrition and crunch. If kale isn’t your favorite, go for spinach or arugula—each would bring its own flair!
• 5 whole figs (sliced in half): When they’re in season, they offer such a lovely sweetness! If fresh figs aren’t available, dried ones can work, but they’ll be a bit chewier.
• 1 (15-ounce) can white cannellini beans (drained and rinsed): These little guys add creaminess and protein without the heft, making the salad satisfying yet light.
• 1 ounce goat cheese (or vegan alternative): The tangy creaminess of goat cheese is a showstopper here. However, feel free to swap it out for avocado or a nut-based cheese for a dairy-free twist.
• 2 tablespoons olive oil: Same as before, this helps bring the dressing together beautifully.
• 2 teaspoons rice vinegar: A splash of acidity to brighten the dish—apple cider vinegar can serve as a substitute if you’re in a pinch.
• 2 teaspoons maple syrup: A subtle sweetness that balances out the tang. Honey works too if you prefer!
• ½ teaspoon white miso paste: This ingredient is a game changer! It adds a rich umami depth to your dressing. If you’re vegan, check to see if you have a plant-based miso or feel free to skip it.
• 1 pinch salt and pepper: Because we can never have too much seasoning!

How this recipe comes together

Alright, it’s time to put on our chef hats! Here’s a step-by-step guide to creating this delicious salad:

1. Preheat your oven to 400°F (200°C). This will set the stage for our glorious roasted beets.

2. Wash and trim the golden beet, cutting it into ½ inch squares. Toss it in 1 tablespoon of olive oil, season with salt and pepper, and spread it out on a baking sheet.

3. Roast those beauties for about 25 minutes until they’re golden. Once they’re done roasting, let them cool while you move on to the next steps.

4. In a small bowl, mix the remaining olive oil, rice vinegar, maple syrup, white miso paste, and another pinch of salt and pepper. This dressing is where the magic happens! Whisk well until completely combined.

5. Grab a large bowl and add your shredded kale. With clean hands, massage half of that dressing into it until the leaves soften. Let them sit for about 5 minutes—it’s a little trick that transforms the kale.

6. Now combine the halved figs, drained beans, and roasted beets into the kale bowl. Crumble the goat cheese on top, then drizzle with the remaining dressing.

7. Lastly, give it all a gentle toss until everything is beautifully combined. Serve immediately and watch your guests fall in love!

Best way to enjoy it

Now that your salad is ready, let’s talk about presentation! This Fig Kale Salad can stand alone as a decadent lunch, but it also makes a stunning side dish. Pair it with grilled chicken or roasted salmon for a complete meal. The contrast of flavors is stunning with heavier proteins. And if you’re feeling extra fancy, a sprinkle of toasted nuts or seeds can add a delightful crunch on top!

Storage and reheating tips

If you happen to have leftovers, they can be stored in an airtight container for up to three days in the fridge. Just keep in mind that the kale may wilt a bit as it sits, but the flavors will continue to meld beautifully. I’d recommend adding the goat cheese just before serving to maintain its creamy texture and brightness. Unfortunately, I wouldn’t recommend freezing this salad due to the nature of the ingredients, but I doubt you’ll have any left!

Helpful cooking tips

Here are a few pro tips to up your salad game:

• Don’t rush the massaging step! Allow the kale to really soak in that dressing.
• Feel free to get creative with the toppings! Toasted almonds, sunflower seeds, or even a sprinkle of pomegranate seeds would elevate this dish further.
• If you want a little tanginess, a squeeze of fresh lemon juice over the finished salad adds a delightful brightness.

Creative Twists

If you’re itching to make this salad your own, consider these variations:

• Roasted Sweet Potatoes: Swap the beets for some roasted sweet potatoes for added sweetness and texture.
• Apple Slices: Toss in some fresh apple slices or even dried cranberries for an extra layer of flavor.
• Different Cheeses: Try feta or blue cheese for a different twist on flavor—that’s the beauty of salads; they’re endlessly customizable!

Ingredients

• 1 medium golden beet
• 1 tablespoon olive oil
• 1 pinch salt and pepper
• 3 cups kale (washed and shredded)
• 5 whole figs (sliced in half)
• 1 (15-ounce) can white cannellini beans (drained and rinsed)
• 1 ounce goat cheese (or vegan alternative)
• 2 tablespoons olive oil
• 2 teaspoons rice vinegar
• 2 teaspoons maple syrup
• ½ teaspoon white miso paste
• 1 pinch salt and pepper

How to prepare it

1. Preheat the oven to 400°F (200°C).
2. Wash, trim, and cut the golden beet into ½ inch squares, tossing with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25 minutes until golden and allow them to cool.
4. Mix the remaining olive oil, rice vinegar, maple syrup, white miso paste, and a pinch of salt and pepper in a bowl for the dressing.
5. In a large bowl, massage the shredded kale with half of the dressing until softened; let sit for 5 minutes.
6. Combine fig halves, drained beans, and roasted beets into the kale bowl, then crumble goat cheese on top and drizzle with the remaining dressing.
7. Gently toss to combine and serve.

Your questions answered

• Can I make this salad ahead of time? While you can prep the components ahead, it’s best to toss the salad right before serving to keep it fresh.
• Are there any nut-free toppings I can use? Absolutely! Sunflower seeds or even crispy chickpeas can add the crunch without the nuts.
• How do I ensure the kale is tender? Massaging the kale with dressing softens it beautifully; don’t skip that step!
• What’s a good non-dairy alternative for the cheese? Check out cashew or almond-based cheeses; they can be delicious and creamy!
• Can I replace the figs? Yes! You can use any fresh fruit like peaches or pears for a similar juicy sweetness.

This Fig Kale Salad with Beets and Goat Cheese is more than just a salad; it’s a celebration of fresh ingredients and beautiful flavors coming together! I invite you to try your hand at creating this vibrant dish and make it your own. Don’t forget to share your twists and experiences in the comments below—I’d love to hear how it turned out for you! Happy cooking!

Print