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Roasted Fig Salad with Edible Flowers

Roasted Fig Salad Pg. 37.jpg

When I cook, the food obviously needs to taste delicious, but equally important is the color and presentation! This dish is a showstopper and makes your table look so lively and vibrant!  

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 12 mission figs, stems removed, halved
  • 1/3 cup honey
  • Salt and pepper to taste
  • 5-oz. box baby kale
  • 1 1⁄2 cups fresh blackberries
  • 1 lemon, juiced
  • 3 tablespoons high-quality extra-virgin olive oil
  • Salt and pepper to taste
  • 1⁄2 cup slivered almonds, toasted
  • 1 cup fresh parmesan, thinly shaved with a peeler
  • 1 cup edible flowers


1. Preheat oven to 375°F and arrange figs cut-side up ona parchment-lined baking sheet. Drizzle with honey and season with salt and pepper.

2. Roast for about 15 minutes until the honey is caramelized—don’t let figs get too mushy. Set aside to cool.

3. Place kale on each plate and top with figs and blackberries. Squeeze 1/2 tablespoon fresh lemon juice over each salad, drizzle 1 teaspoon olive oil, and season each with salt and pepper. 

4. Top each salad with freshly toasted almonds, shaved parmesan, and edible flowers for a beautiful presentation.

Recipe published in JOY of KOSHER with Jamie Geller MagazineShavuot 2015 SUBSCRIBE NOW

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