Roasted Fig Vinaigarette

Stumped on what to do with this year’s fig harvest? Don’t let those beauties rot away in the back of the fridge, lets make a show stopping salad dressing.

  1. For the roasted figs: Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the figs sliced in quarters, 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. Allow figs to cool.
  2. For 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. If a thinner consistency is desired, add the additional tablespoon of water and blend again until smooth. Vinaigrette will keep in fridge for up to a week.


1 cup figs sliced

2 teaspoons extra virgin olive oil

2 teaspoons pure maple syrup

pinch of cinnamon

pinch of salt and pepper

1/3 cup balsamic vinegar

1/3 cup extra virgin olive oil

1-2 tablespoons water

3 clove garlic minced

1 teaspoon fresh or dried thyme 

salt and pepper to taste

PREP + COOK TIME 20 minutes