Bowl of fig & hazelnut salad

Fig & Hazelnut Salad with Honey Cardamom Vinaigrette

  • Author: Carla
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes


A perfect fall salad with fresh roasted figs, toasted hazelnuts, mixed greens, blue cheese, and a hint of citrus paired with a delicious honey cardamom vinaigrette.


Salad Ingredients:

  • 1 pkg of Fresh Mission Figs (quartered)
  • 4 T. Blue Cheese Crumbles
  • ½ C. Toasted Hazelnuts (Peeled & chopped)
  • 1 sm. Pkg of Mixed Greens
  • Zest of 1 Orange
  • Salt & Pepper to taste
  • Vanilla Sugar

Vinaigrette Ingredients:

  • 3/4 c. Olive oil
  • 2 T. White Balsamic wine vinegar
  • 1 t. Dijon Mustard
  • 2 t. Honey
  • ½ t. Vanilla Extract
  • ½ t. Cardamom
  • Black Pepper for taste


Salad Instructions:

  1. Preheat oven to 400 degrees.
  2. Place raw hazelnuts on a baking sheet and bake for 10 minutes.
  3. Remove and place on a towel. Roll hazelnuts until peeling is removed. Set aside.
  4. Place figs on a baking sheet. Sprinkle with vanilla sugar, just enough to coat the top.
  5. Place under broiler on top rack for 5 minutes. Remove and set aside to cool.
  6. Place all remaining ingredients in a large bowl and toss together.
  7. Add cooled figs and top with dressing.
  8. Toss until well combined. Add salt and pepper to taste.

Vinaigrette Instructions:

  1. Put all dressing ingredients in a high speed blender except olive oil.
  2. Blend until well combined.
  3. Slowly drizzle in olive oil until emulsified.
  4. Set aside.
  5. Serve with fig salad.


  • Vanilla sugar can be made by simply putting leftover vanilla bean pods in a jar with organic sugar. You can always use the entire pod split with the seeds, but I find just using the leftover pods provides enough flavor.