Califonia Bountiful
Side Dish

Fig, pomegranate and goat cheese salad with honey balsamic vinaigrette

A few years ago, Kelly Gomez discovered her appreciation for figs. "This salad celebrates her newfound love for figs, along with some of her other favorites," her husband, David, said.

Chef David Gomez
Roots Catering, Hamilton City

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5 fresh figs, quartered
1 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 cup pumpkin seeds
4 slices bacon
1 tbsp. honey
1 tbsp. fresh orange juice
1/2 tbsp. balsamic vinegar
1 tsp. extra virgin olive oil
1 head romaine, chopped
1/4 cup pomegranate seeds
2 tbsp. crumbled goat cheese
Fresh black pepper, to taste


Preheat oven to 375 degrees. Place figs in a small baking dish, and sprinkle with brown sugar and cinnamon. Bake for 30 to 40 minutes or until sugar caramelizes to a mahogany glaze. Remove from oven and cool to room temperature.

Meanwhile, spread pumpkin seeds on a small sheet pan and roast for 6 to 8 minutes or until toasted. Remove from oven and set aside. Lay bacon slices flat on a rimmed sheet pan and cook for 15 minutes or until crisp. Remove from oven. Transfer to a clean plate and let cool. When cooled, break bacon into pieces. Set aside. (Figs, pumpkin seeds and bacon may be cooked in the oven together.)

In a small bowl, whisk together honey, orange juice, balsamic vinegar and olive oil.

Place all salad ingredients in a salad bowl and toss with vinaigrette. Serve on cold plates with a grind or two of pepper. 

Serves 4

Photo: © 2021 Frank Rebelo

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