This Fig Balsamic Vinaigrette is the best salad dressing for fall! It’s made with roasted fresh figs tossed in maple syrup, a touch of cinnamon, thyme, garlic, balsamic vinegar, and olive oil. It’s super flavorful, slightly sweet, and it’ll be your new go-to vinaigrette for when you’re looking to dress up your greens!
Fig + balsamic = one of the best, underrated combos. The sweetness of the two go SO well together! When fig season rolls around, I’m always looking for ways to use them in just about everything before their quick season ends! My forever favorite is these 5 ingredient fig and smoked gouda flatbreads, and a close second is this fig maple bourbon ice cream. SO DREAMY. This fig ricotta prosciutto dip is also fantastic, as are these fig thyme shrub cocktails! I could keep going and going, but those are my top faves! And this fig balsamic vinaigrette comes in at the top of the list (probably tied with those flatbreads)!
I rarely share something so simple like a sauce or a dressing, but this one is one million percent worth it. It deserves its own post!
It’s amazing drizzled on just about any salad, but my current favorite is: a mixture of spring mix and baby kale, roasted chicken, honeycrisp apples, roasted sweet potatoes, chopped pistachios, and this fig balsamic vinaigrette. And sometimes a handful of pomegranate seeds! It’s the most festive fall salad.
The fig balsamic just puts it over the top.
I used black mission figs here, but any will work! I tend to love the green figs the most, so if you can track those down, use them! As long as they’re ripe and juicy, they will work beautifully. I have to say, the black mission figs sure make for a gorgeous color though!
Can you stand how beautiful they are?! I really cannot.
For the roasted figs, I toss them in olive oil, pure maple syrup, a pinch of cinnamon, salt, and pepper. It just takes 10 minutes in the oven, and you’re left with those juicy little nuggets of sweet fig goodness.
And the roasted figs are delicious on so many things! Yogurt bowls, ice cream, with cheeses, you name it!
For the entire vinaigrette, (roasted figs and all!) all you need is 7 ingredients!
- figs
- olive oil
- maple syrup
- cinnamon
- garlic
- thyme
- balsamic
- salt and pepper
- (and a little water, but that doesn’t count!)
What I love about this vinaigrette, is that you get the little texture “pops” of the fig seeds in the dressing and I am OBSESSED with that. If you love texture, you will love what those little fig seeds do to your salad.
The sweetness of the figs really balances out the tangy balsamic, the fresh thyme makes it taste like fall, and every vinaigrette needs a little garlic (I promise it’s not weird with all of the sweetness!), and using really good quality extra virgin olive oil is a must.
See those little fig seeds?!
Ob.sessed.
The vinaigrette is also a little creamy, which I love. From all of the pureed fruit! So it coats lettuce so perfectly – and you get so much flavor in every bite.
Now hurry up an make this before the figs are all gone!
Fig Balsamic Vinaigrette
This Fig Balsamic Vinaigrette is the best salad dressing for fall! It's made with roasted fresh figs tossed in maple syrup, a touch of cinnamon, thyme, garlic, balsamic vinegar, and olive oil. It's super flavorful, slightly sweet, and it'll be your new go-to vinaigrette for when you're looking to dress up your greens!
Ingredients
For the maple roasted figs
- 1 cup diced figs
- 2 teaspoons extra virgin olive oil
- 2 teaspoons pure maple syrup
- pinch of cinnamon
- pinch of salt and pepper
For the vinaigrette
- the maple roasted figs
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1-2 tablespoons water
- small clove garlic
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Begin by making the maple roasted figs. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the figs, olive oil, maple syrup, cinnamon, and a pinch of salt and pepper to the baking sheet and toss to coat. Bake for 10 minutes or until the figs are soft and juicy. Let cool.
Make the vinaigrette. Add the cooled figs to a food processor or blender, along with the balsamic vinegar, olive oil, 1 tablespoon of water, garlic, thyme, salt, and pepper. Blend until smooth. Season to taste with additional salt and pepper. If a thinner consistency is desired, add the additional tablespoon of water and blend again until smooth. Vinaigrette will keep in a sealed container for up to 1 week!
Recipe Notes
*Vinaigrette will keep in a sealed container for up to 1 week!
*My current favorite salad combo with this vinaigrette: a mixture of spring mix and baby kale, roasted chicken, honeycrisp apples, roasted sweet potatoes, and chopped pistachios! Feta or goat cheese, and a sprinkle of pomegranate seeds would be amazing too!
Hi this sounds wonderful but just one question do I peel the skin off the figs? Will they give a bitter taste or more flavour? Just wondering because I have to freeze my figs and make this when I’m ready. Thanks
Hi! Don’t peel the skin off – use the whole figs! Let me know if you try it 🙂
I had literally just put figs in to dehydrate when I came across this recipe. I quickly got them out and roasted them. Picked some thyme and made up the vinegarette while figs roasted. You won’t want to waste time checking flavor on lettuce, I sampled it right from the blender. Oh my!
Incredible is about the best way to describe
Aw, thank you so much Kathy!! I’m so happy you loved it!