Fig Balsamic Parmesan Salad
If you’re in need of some salad inspiration, try this simple, crunchy salad with fresh vegetables, toasted pine nuts, and salty Parmesan, all tossed in a tangy-sweet fig balsamic dressing. It checks both savory and sweet boxes, and is anything but boring. Perfect for lunch when paired with an additional protein, or just an easy side dish that comes together in minutes.
Ingredients:
For the salad:
1 large head green leaf lettuce, chopped (about 6–8 cups)
2 Persian cucumbers, chopped
½ bell pepper, chopped (I used yellow, but any color works!)
¼ small red onion, finely diced
¼ cup pine nuts
~2-3 oz Parmesan cheese, cut into small chunks
For the dressing:
3 Tbsp extra-virgin olive oil
1½ Tbsp fig balsamic vinegar (or regular balsamic)
1 tsp Dijon mustard
¼ tsp garlic powder
Pinch of salt to taste
Black pepper to taste
Directions:
Toast the pine nuts: Add pine nuts to a dry skillet over medium-low heat. Toast for 2–4 minutes, stirring frequently, until lightly golden and fragrant. Watch them closely—they can burn quickly. Set aside to cool.
Add the lettuce, cucumber, bell pepper, red onion, Parmesan, and toasted pine nuts to a large bowl.
Make the dressing: Whisk together the olive oil, fig balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper until combined.
Pour the dressing over the salad and toss well to coat.
Taste and adjust with additional fig balsamic vinegar, salt, or pepper as needed. Serve and enjoy!