This kale salad with figs and goat cheese also has radicchio and pine nuts and is tossed with an easy white wine vinegar dressing.

Stretch your summer salad repertoire with this easy and healthy fig, goat cheese, and kale salad recipe.

Two white plates with chopped greens with quartered figs and pine nuts and goat cheese. 2 Forks hanging out the side.

Our fig tree is popping. We have been eating and giving away figs like nobody's business.

Every July, I enjoy coming up with new recipes for this fig abundance. And every July we donate figs to wildlife rehabbers in our areas because they need the extra food for baby season.

Enter fig and goat cheese salad with kale, radicchio, and pine nuts for an easy, fresh, and fast summer salad.

Ingredients on a wood cutting board: kale leaves, radicchio, log of goat cheese, pine nuts ina small bowl, and whole figs. Salad spinner in background.

Marinate The Kale Salad If Time Allows

Kale salad tastes delicious when it's been marinated for a couple hours. All types of kale are notoriously tough when eaten raw.

Use any type of kale for this kale salad recipe but remember to remove the stems first. Chopping kale into smaller pieces also helps it to marinate faster.

Dress the kale greens for the salad a couple hours before adding the other ingredients for a wilted and flavorful marinated kale salad.

Don't have time to marinate the kale? Cool, add a little extra salt to the kale when you add the dressing and this will help to break down some of the cell walls of the kale faster and make it more tender.

Top down view of chopped up radicchio and kale in a salad spinner on a wood cutting board with whole figs, crumbled cheese, and nuts on the side.

Pro - Tips For Plating Fig, Goat Cheese, Kale Salad

In a bowl, add dressing to the kale greens first and plate them with no other ingredients.

Then add the salad dressing to the rest of the ingredients and top over kale salad. Make your kale, fig, and goat cheese salad look professional and beautiful!

Top down view of two white plates with fork and napkins. Green and red salad with quartered figs, cheese, and pine nuts.

Fig, Goat Cheese, and Kale Salad Recipe FAQS

Salad dressings have a general ratio of 1:3 parts acid/vinegar : oil. I prefer a little more tang or acid and use more of 1:2 or 1:1 ratio based on how I'm feeling that day. Play with the ratio for your tastebuds or use your favorite homemade dressing.
Craving meat? Add some cooked bacon, ham, or pancetta. Pork goes excellent with figs and goat cheese.

Things In My Kitchen:

Pastry Scrapper - For scoopin' up the veggies and placing in bowls
3 Quart Mixing Bowl - Flat bottomed so it will stay put on the counter and stainless steel
Teak Cutting Board - Sustainably harvested, easy on knives, got the juice grooves, and pretty.

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One white plate with chopped greens with quartered figs and pine nuts and goat cheese crumbles on a wood cutting board. Fork hanging out the side of plate.

Fig and Goat Cheese Salad with Kale and Pine Nuts

Top down view of a white plate with chopped greens with quartered figs and pine nuts and goat cheese. Fork on the side of plant and pine nuts on the side.

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This kale salad with figs and goat cheese also has radicchio and pine nuts and is tossed with an easy white wine vinaigrette. Stretch your summer salad repertoire with this easy and simple kale salad recipe.

Author: Beckie Hemmerling
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 4
Category: Salad
Method: No Cooking Involved!
Cuisine: International
Diet: Vegetarian

Ingredients

For The Salad:

1 head kale, stems removed and chopped
1 head radicchio, chopped
⅓ cup pine nuts, toasted
4 oz goat cheese, crumbles

For the Salad Dressing:

½ teaspoon salt
pinch black pepper
1 tablespoon fresh mint, chopped
⅓ - ½ cup white wine vinegar
½ - ⅔ cup olive oil

Instructions

For the Salad Dressing:

Add all salad dressing ingredients to a jar and shake. Add more vinegar, salt, and oil to taste.

For The Salad:

Optional: Cook the pine nuts for 1-2 minutes on the stovetop until fragrant and lightly browned. Don't walk away from the stove - pine nuts burn fast!
Add the kale and radicchio to a large bowl and add half the dressing. If you have time - do this step a couple hours before eating because kale tastes better after marinating.
Plate the dressed kale greens and then toss the remaining ingredients together in a bowl and plate on top of the kale.

Notes

Salad dressings have a general ratio of 1:3 parts acid/vinegar : oil. I prefer a little more tang or acid and use more of 1:2 or 1:1 ratio based on how I'm feeling that day. Play with the ratio for your tastebuds or use your favorite homemade dressing.
Pro - Tip 1 - Dress the greens first and plate them. Then dress the rest of the ingredients and top over kale salad. Make it look beautiful!
Pro - Tip 2 - Dress the kale greens a couple hours before the other ingredients. Kale salad tastes delicious when it's been marinated for a bit and makes it more tasty.
Craving meat? Add some cooked bacon, ham, or pancetta. Pork goes excellent with figs and goat cheese.