Spicy Fig and Artichoke Salad Recipe | Vegetarian Times Skip to main content

Spicy Fig and Artichoke Salad

Savor the last of the season's fresh figs with a sweet-and-spicy salad that makes a perfect light meal.



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1 Tbs. plus 1 tsp. olive oil, divided
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1 small red onion, thinly sliced (1 cup)
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3 cloves garlic, thinly sliced
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1 6.5-oz. jar marinated artichoke hearts, rinsed, drained, and halved lengthwise
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1 jarred roasted red pepper, drained and thinly sliced
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¼ tsp. chili powder
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10 fresh figs, halved
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2 bunches watercress, trimmed
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½ cup chopped pecans
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2 green onions, thinly sliced (¼ cup)
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¼ cup olive oil
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3 Tbs. lime juice
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2 tsp. red wine vinegar
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2 tsp. brown rice syrup


1. Heat 1 tsp. oil in skillet over medium heat. Add onion and garlic, and sauté 2 minutes. Add pinch of salt, and sauté 1 minute more. Stir in artichoke hearts and red pepper, and sauté 2 minutes, or until heated through. Transfer to bowl.

2. Heat remaining 1 Tbs. oil and chili powder in same skillet over medium heat, stirring to combine. Lay figs cut-side down in oil, and cook 2 minutes. Transfer to plate.

3. To make Dressing: Whisk together oil, lime juice, vinegar, and brown rice syrup. Season with salt and pepper.

4. Place watercress on platter. Top with artichoke mixture, and drizzle with 3 Tbs. dressing. Add figs, sprinkle with pecans and green onions, and pass remaining dressing.

Nutrition Information: 

2 g
Total Fat: 
14.5 g
Saturated Fat: 
1.5 g
24 g
0 mg
240 mg
5 g
9 g
Serves 6