(Note: this post was originally published on October 1, 2020. It has since been updated with a few tweaks.)
Have you ever had a salad that feels decadent? Although this pretty avocado and pomegranate salad features fresh greens and fruits with a light dressing, it feels luxurious and celebration-worthy thanks to the special seasonal ingredients. Isn't it eye-catching? I'm confident you'll want to make this stunning kale salad again and again from late-summer through the holidays.
Yes indeed, these ingredients are a match made in harvest heaven. Inspired by the ingredients at a California farmers market during the fall, this colorful kale salad pairs succulent figs with creamy avocado, juicy pomegranate, crunchy pistachios, and fragrant basil. This surprising fig and pomegranate salad gets topped with a tart lemon-dijon vinaigrette to keep the flavors light and vibrant.
Although this combination is simple, it looks and feels festive. All of these ingredients are special and incredibly beautiful (and, let's be honest, a little pricey!). The red and green color scheme gives it an instant holiday vibe. For all those reasons, this fig and avocado salad would be a wonderful addition to a fall harvest dinner and even Thanksgiving or Christmas.
Love the combination of these three powerful, luxurious fruits? Then you'll also want to check out this holiday fig and pomegranate guacamole, which utilizes the same magical trio.
This fig and pomegranate salad recipe started with a very special visit to a fig orchard. This primal, Eden-like orchard is the brainchild of my (very ambitious) friends at Paradiso Farm, who were intrepid enough to try growing figs in a greenhouse in Vermont.
One September Sunday, my husband and I drove down to the greenhouse orchard and spent the afternoon learning about figs, tasting different kinds, and eating ripe figs right off the trees. As someone of Italian descent who has figs in her blood, this was phenomenally cool for me.
To celebrate the amazingly beautiful, very unique Vermont figs we harvested, I wanted to make a dish where the figs were the star of the show. I knew a kale salad was the way to go. It's the perfect way to showcase their earthy sweetness, and also sets up a really striking color contrast. This fig and avocado salad celebrates the figs in all their glory.
In case you're not familiar, figs are a delicious type of fruit that grow widely in low/middle latitude regions like the Mediterranean, the Middle East, and California. There are actually about 800 (!!!) different species of figs, which vary between tropical and sub-tropical climates. Figs have been cultivated by humans for many thousands of years.
Although most people are familiar with dried figs (and dried fig products like cookies and my famous dried fig jam), fresh figs are an incredible seasonal treat. They have a succulent, juicy texture and a fruity, earthy flavor that can vary based on the variety. Depending on where you are, you'll see figs of all different sizes, exterior colors from bright green to deep purple, and interior colors from light pink to deep red. You can use any type in this fig and pomegranate salad, as long as they're perfectly ripe.
Unlike most fruits, figs do not ripen off the tree. So, unlike an avocado or banana, you can't buy them unripe and wait for them to be ready. Accordingly, figs have a very short season and are hard to transport due to their softness; it's part of what makes them feel so special and transient.
Never buy figs without feeling them! If they're firm, don't buy them; they'll be flavorless and unappealing. Instead, look for figs that feel very plump and soft to the touch, as if they're almost ready to burst open.
You can find fresh figs at the farmers market, if you're in a region where they're grown. They may be in an egg carton, since they're so fragile (this is a good sign- it means they're ripe). You may also be able to find them at Whole Foods or equivalent artisan grocery stores, and sometimes even Trader Joe's. However, beware that some stores try to sell them unripe since they're easier to transport (do NOT buy them unripe!).
Fresh figs are best treated very simply since they're a special (and sometimes pricey) ingredient. Just slice them up and use them to top salads (like this fig and pomegranate salad!), cheese plates, flatbreads (after cooking), or fruit platters. They're especially wonderful alongside salty ingredients like cheese and/or creamy ingredients like avocado. Figs excel alongside Mediterranean, Middle Eastern, and autumnal flavors.
This recipe comes together easily since all of the ingredients are raw and require minimal preparation. The only tricky bit can be cleaning the pomegranate, which I suggest doing the day before if possible (conversely, you can also buy containers of pre-cleaned pomegranate arils at numerous artisan grocery stores and even Trader Joe's). Once the pomegranate is ready, you can make this fig and avocado salad in about 15 minutes.
You'll see that the instructions talk you through how to prepare the kale. There are a couple important steps: stripping the tough stems out of the leaves, cutting the leaves into thin ribbons, and massaging the ribbons in an acidic dressing. All are critical for helping the kale to become easier to eat, easier to digest, and flavorful throughout, so don't skip them!
After that, the rest is very fast. You'll just top the massaged, dressed kale with sliced figs and avocado, then sprinkle it with pomegranate arils, pistachios, and fresh basil.
Want to make this pretty fig and pomegranate salad into a light fall meal? Try plating it on a bed of farro and topping it with some crunchy roasted chickpeas.
Here's what you'll need for this avocado and pomegranate salad, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
If you haven't had fresh figs yet, get your hands on some! They're a truly magical ingredient and something that I personally look forward to all year long. You can only get them for a couple months a year, so it's the perfect excuse to really savor them while they're available. This fig and avocado salad is a wonderful way to celebrate them since it really shows off their beauty, texture, and flavor.
Isn't this the most festive and decadent kale salad you've seen? I hope it will be a great addition to all your gatherings and holidays this fall. This avocado and pomegranate salad is sure to be a show-stopper on your table, whether it's for a harvest meal or Thanksgiving. The combination of figs, avocado, and pomegranate definitely proves that even raw fruits and veggies can feel fancy, crave-worthy, and very special.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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Disclosure: I received free product from Paradiso Farm. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
Perfect for a fall harvest meal or even Thanksgiving, this show-stealing salad features succulent figs, creamy avocado, juicy pomegranate, crunchy pistachios, and fragrant basil over a bed of massaged kale.
For the Dressing
For the Salad
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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