Name: Chopped Salad with Figs and Blue Cheese
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 12 fresh figs, halved; 2 tablespoons extra-virgin olive oil; 2 tablespoons cider vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 8 cups chopped romaine lettuce; ¼ cup sliced toasted almonds; ¼ cup crumbled blue cheese

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Short description

I love how this chopped salad brings together sweet figs, tangy blue cheese, crunchy almonds, and crisp romaine—all tied together with a honey‑Dijon vinaigrette. It’s elegant yet simple, perfect for a light lunch or an impressive side.

Chopped Salad with Figs and Blue Cheese

Why You’ll Love This Recipe

I like this salad because it strikes the perfect balance of flavors and textures: tender romaine, caramelized figs, creamy blue cheese, and crunchy almonds. The dressing—made with cider vinegar, Dijon mustard, honey, and olive oil—brightens everything up. It’s quick to prepare, ideal when I want something flavorful without staying in the kitchen too long.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 fresh figs, halved
2 tablespoons extra‑virgin olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 cups chopped romaine lettuce
¼ cup sliced toasted almonds
¼ cup crumbled blue cheese

directions

I warm a skillet over medium heat and place the figs cut‑side down. I cook them until lightly browned and softened, about 3 minutes.
While that cooks, I whisk together the olive oil, cider vinegar, Dijon mustard, honey, salt, and pepper in a large bowl.
I add the browned figs, chopped romaine, almonds, and blue cheese to the bowl. Then I stir gently to combine everything.
I serve immediately or let it sit for a minute so the flavors can meld together.

Servings and timing

The recipe makes 4 servings. Prep time is about 15 minutes, cook time around 5 minutes, and total time approximately 20 minutes.

Variations

I’ve tried several tweaks:

Substituting goat cheese or feta instead of blue cheese for a milder tang.
Swapping almonds for pecans, walnuts, or pistachios.
Using mixed greens or arugula instead of romaine for more peppery notes.
Adding sliced apples or pears for more sweetness and crunch.
Drizzling a bit of balsamic glaze on top for extra depth.

storage/reheating

If I have any leftovers, I store them in an airtight container in the refrigerator and eat within 1 day—lettuce and fig texture decline after that. I don’t reheat this salad: it’s best served chilled or at room temperature to preserve the freshness and texture.

FAQs

What kind of figs should I use?

I prefer fresh figs—varieties like black Mission or brown Turkey work well. They should feel slightly soft but not mushy. If fresh figs aren’t available, dried figs rehydrated in warm water can be a decent substitute.

Can I make this dairy‑free?

Yes—I just leave out the blue cheese or use a dairy‑free alternative. The salad stays flavorful thanks to the figs, almonds, and tangy dressing.

Can I use a different green than romaine?

Definitely. I’ve made it with baby arugula or mixed greens for a peppery or more tender base. Just adjust the volume so it still balances the other ingredients.

Is there a warm version of this salad?

I like that the figs are slightly warm off the skillet, but I let the romaine stay cold. Mixing warm and cool components adds to the appeal. I don’t recommend fully warming the salad.

Can I prepare the dressing ahead of time?

Yes—I sometimes whisk the dressing and refrigerate it in a sealed jar for up to a week. I give it a quick shake or whisk before using to re-blend the ingredients.

Conclusion

I find this chopped salad elegant, satisfying, and effortless—perfect for when I want a dish that feels special without fuss. Each bite offers a contrast—sweet figs, creamy cheese, crunchy nuts, and crisp lettuce—all brought together by a bright honey‑Dijon dressing. I often serve it on a warm evening or pack it for a light, refreshing lunch.