Fall Fig Salad (How to Roast Figs)

Easy salad, that's perfect for fall!

First wash the figs, trim of the stems, and slice in half.

Then, lay them cut side down on a baking sheet.

Pop them in a 400 degree oven for about 20 minutes, so they get all soft, without bursting or falling apart.

The rest of the salad is just lettuce, pomagrantae seeds, candied pecans (which I buy from Trader Joe's) and a dressing.

For the dressing, I use the same Ball Plastic Freezer Jars as I do in my daughter's lunch boxes. It makes it so much easier to really get the dressing emulsified.

                         

A dollop of mustard, a dollop of cherry preserves, a sprinkle of salt, then orange-champagnes vinegar and olive oil. I use a 1:3 ratio of vinegar to oil.

                              

Lid on, and shake, shake, shake.

                        

Perfectly combined and ready to dress the salad with!

Jessica

Thanks for stopping by! I love to keep in touch. 

    

I link to these awesome parties:

Sunday: I Heart Naptime, Nifty Thrifty Things, It's Overflowing Monday: DIY Showoff, Between Naps on the Porch, Thrifty Decor Chick, Home Stories A to Z, Evolution of Style Tuesday: Coastal Charm, Nest for Less,  My Uncommon Slice of Suburbia, A Bowl Full of Lemons,  Centsational Girl , Primitive and Proper  Wednesday: Savvy Southern Style, Organize and Decorate Thursday: House of Hepworths, the 36th Avenue,  Crafty, Scrappy, Happy, 52 Mantels Friday: Making Lemonade, Blissful and Domestic, One Artsy Mama, Serenity Now, Tatertots and Jello, Funky Junk Interiors, At the Picket Fence

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