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    You are in: Home / Recipes / Spicy Fig and Artichoke Salad Recipe
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    Spicy Fig and Artichoke Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Julesong's Note:

    A wonderful sweet-and-spicy salad based on a recipe from “Greens” - a magazine by the editors of “Vegetarian Times” - this tasty dish will be enjoyed by both veggie folks and non-veggies alike!

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    Units: US | Metric


    • 1/3 cup olive oil (1/3 cup reserved marinade from artichoke hearts)
    • 3 tablespoons fresh lime juice, to taste (from the bottle is okay, but fresh is better!)
    • 2 1/2 teaspoons red wine vinegar
    • 1 teaspoon honey or 1 teaspoon brown rice syrup
    • 1 teaspoon pomegranate syrup (aka pomegranate molasses)
    • salt & freshly ground black pepper or tricolor pepper, to taste



    1. 1
      Prepare the ingredients: 1) thinly slice the red onion, 2) remove artichokes from jar, reserving the marinade if desired for dressing, and rinse, drain, and halve them, 3) slice the roasted pepper to about 1/8-1/4 inch slices, 4) halve the figs, 5) squeeze a ripe lime for the juice, and 6) slice the green onions. Now you’re ready to put together the salad!
    2. 2
      In a skillet over medium temperature, heat 1 teaspoon of olive oil (from the 1 1/2 Tbsp, divided) and add the red onion and garlic. Sauté for 2 minutes. Add a pinch of salt and a turn of your pepper mill and sauté for another minute.
    3. 3
      Add the prepared artichoke hearts and roasted red pepper and sauté until heated through, about 2 minutes, then transfer to a bowl and set aside. Do not wipe out the skillet you used.
    4. 4
      Add the remaining olive oil (from the 1 1/2 Tbsp, divided), chili powder, and pinches ancho powder to the same skillet and heat over medium temperature. Stir to combine the oil and powders, distributing the mixture evenly in the bottom of the pan. Lay the halved figs cut-side-down on the mixture and let cook for 2 minutes. Remove from pan and set aside.
    5. 5
      Make the salad dressing in a bowl by whisking together either 1/3 cup olive oil or 1/3 cup of reserved marinade and the lime juice, vinegar, honey, pomegranate syrup, and salt and pepper to taste.
    6. 6
      Get out a serving platter and place the baby spinach on it, then top artfully with the artichoke mixture and drizzle with 3-4 tablespoons of the dressing. Top with the seasoned fig halves and garnish with pecans, green onions, and crumbled feta. Place remaining dressing in a serving bowl with spoon, serve salad, and enjoy!
    7. 7
      Note: I'm thinking that the dressing with a revision using yogurt and much less oil would also be very nice for this salad!

    Ratings & Reviews:

    • on May 11, 2011


      Great salad. Loved the figs and the spices together.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Fig and Artichoke Salad

    Serving Size: 1 (210 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 323.8
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 4.0 g
    Cholesterol 7.4 mg
    Sodium 133.4 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 7.0 g
    Sugars 16.9 g
    Protein 4.6 g

    The following items or measurements are not included:

    roasted red peppers

    pomegranate syrup

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