Back-to-Nature Fig and Maple Salad

7 years ago Archive 0

By: Danielle Collins


Tu B’Shevat is the Jewish holiday that honors the “new year” for trees. One popular custom is to eat an abundance of fruit, and I have created a fig and maple salad recipe that will be perfect to serve on the 15th of Shevat.  Every ingredient was thoughtfully selected.  Here is the symbolism behind some of the key food choices:

  • Figs and olives are commonly associated with Israel which makes them special fruits to consume on Tu B’Shevat. Fresh figs and extra-virgin olive oil were used in this salad recipe.
  • Maple syrup is the pure sap of the maple tree.
  • Apple cider vinegar starts out as apples in an orchard.
  • Romaine lettuce is a vibrant green color that reminds me of nature and earth.

We live in a beautiful world that should never be taken for granted.  Celebrate the magnificence around us!




Back-to-Nature Fig and Maple Salad

Figs pair really well with a soft goat cheese or manchego sheep cheese. The mild gamey flavor of these particular cheeses, along with the acidity of the vinegar and Dijon mustard, helps balance the sweetness of the fig and maple syrup.  This creates an elegant salad for a sophisticated palate.


Ingredients (Salad)

4 cups chopped romaine lettuce

2 medium figs

1/2 small red onion

1/4 cup walnuts, roughly chopped

2 oz. cow, sheep, or goat cheese of choice, shaved or crumbled*

Salt and pepper


Ingredients (Dressing)

2 tablespoon extra-virgin olive oil

2 teaspoons maple syrup

2 teaspoons apple cider vinegar

1/2 teaspoon Dijon mustard

Pinch of salt


*Note: Ensure that all dairy products follow Cholov Yisroel



1.) Wash all produce.

2.) Place the romaine lettuce into a large bowl.

3.) Slice off the stem end of the figs and discard them. Then, slice each fig into small discs, and cut the discs in half.

4.) Peel the red onion and cut off the ends. Thinly slice the red onion into rings, and cut the rings in half. Save the other onion half in a container in the refrigerator.

5.) Add the fig and onion to the lettuce and toss lightly for an even distribution of ingredients.

6.) To make the dressing, combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, and salt in a small bowl. Stir until the dressing is homogenous.

7.) Drizzle the dressing on top of the salad and toss well.

8.) Sprinkle the chopped nuts and cheese on top of the salad. Serves 2.