Roasted Beet & Fresh Fig Salad with Walnut Vinaigrette
A vibrant autumn salad featuring earthy roasted beets, sweet fresh figs, and toasted walnuts in a tangy herb vinaigrette. This american-inspired salads (vegetarian) ready in about 45 minutes pairs medium, peeled and cubed beets, olive oil, medium, halved fresh figs into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cubed beets
- 2 tbsp olive oil
- 6 medium, halved fresh figs
- 5 cups mixed greens
- 1/2 cup, toasted walnuts
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tbsp honey
- 1 tsp finely chopped fresh thyme
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss cubed beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Roast for 25 minutes until fork-tender, stirring once halfway through.
- Step 2: While beets roast, whisk together 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tbsp honey, 1/4 tsp salt, 1/8 tsp black pepper, and 1 tsp chopped thyme in a small bowl. Slowly drizzle in remaining 1 tbsp olive oil while whisking until emulsified.
- Step 3: Toss mixed greens with 3 tbsp vinaigrette in a large bowl. Top with roasted beets, halved figs, and toasted walnuts. Drizzle with remaining vinaigrette and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Beet & Fresh Fig Salad with Walnut Vinaigrette take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Beet & Fresh Fig Salad with Walnut Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Roasted Beet & Fresh Fig Salad with Walnut Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Beet & Fresh Fig Salad with Walnut Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Beet & Fresh Fig Salad with Walnut Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
