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Fall flavours in one big salad. The perfect accompaniment to your Thanksgiving meal.



Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Figs
 1 cup dried Black Mission figs
 ½ cup Madeira, Marsala or another sweet wine
Dressing
 2 tsp grainy Dijon mustard
 3 Tbsp Sherry vinegar
 ¼ tsp salt
 fresh ground black pepper to taste
 ¼ cup olive oil
Base
 8 cups kale, washed and dried, ribs removed and leaves chopped
 1 cup cooked quinoa, cooled
 2 pears, cored and sliced thinly
 ¼ cup dried apricots, halved
 ¼ cup pumpkin seeds, toasted
 ¼ cup goat cheese, crumbled

1

Remove stems from figs and quarter each. Place the Madeira, or whichever sweet wine you are using, in a small saucepan. Bring to a simmer and add the quartered figs. Remove from heat and let sit until cooled and the figs have plumped. Remove the figs from the liquid, reserving the leftover sweet wine for the dressing.

2

Make the dressing. In a small bowl combine the leftover sweet wine, Dijon mustard, Sherry vinegar, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified and smooth. Check for seasoning.

3

In a large salad bowl combine the kale, quinoa, sliced pears, poached figs and apricots. Drizzle with some of the dressing, tossing to coat everything. You may not need to use all the dressing.

4

Sprinkle salad with the toasted pumpkin seeds and crumbled goat cheese.


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Ingredients

Figs
 1 cup dried Black Mission figs
 ½ cup Madeira, Marsala or another sweet wine
Dressing
 2 tsp grainy Dijon mustard
 3 Tbsp Sherry vinegar
 ¼ tsp salt
 fresh ground black pepper to taste
 ¼ cup olive oil
Base
 8 cups kale, washed and dried, ribs removed and leaves chopped
 1 cup cooked quinoa, cooled
 2 pears, cored and sliced thinly
 ¼ cup dried apricots, halved
 ¼ cup pumpkin seeds, toasted
 ¼ cup goat cheese, crumbled

Directions

1

Remove stems from figs and quarter each. Place the Madeira, or whichever sweet wine you are using, in a small saucepan. Bring to a simmer and add the quartered figs. Remove from heat and let sit until cooled and the figs have plumped. Remove the figs from the liquid, reserving the leftover sweet wine for the dressing.

2

Make the dressing. In a small bowl combine the leftover sweet wine, Dijon mustard, Sherry vinegar, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified and smooth. Check for seasoning.

3

In a large salad bowl combine the kale, quinoa, sliced pears, poached figs and apricots. Drizzle with some of the dressing, tossing to coat everything. You may not need to use all the dressing.

4

Sprinkle salad with the toasted pumpkin seeds and crumbled goat cheese.

Notes

Pear Kale and Fig Salad with Quinoa and Goat Cheese