Fig, Kale and Honey Spice Pecan Salad

Salad Ingredients

  • 1 Bunch Curly Kale, de-stemmed, rinsed, hand-torn
  • 1 Head Organic Romaine, chopped, rinsed
  • 4oz. Raw Goat or Sheep (Roquefort) Cheese
  • - Substitute Avocado for no dairy
  • 24 Fresh Figs (based on 3/plate)
  • 1 bunch fresh Mint, chopped
  • Edible Flowers (if available)

Honey Spiced Pecans

Preheat Oven to 325F


  • 1c Pecans
  • 1/2c Honey
  • 5t Ground Spices (cinnamon, clove, anise or fennel)
  • 1/4t Sea Salt


  • Mix everything in small bowl
  • Place a sil pat (or parchment paper) on cookie sheet
  • Spread mixture in single even layer
  • Place in oven for 20min
  • Let Cool ~ 20min

Pomegranate Vinaigrette


  • 1c Pomegranate Juice, simmered 15min = 1/4c Pomegranate Juice
  • 2T Apple Cider Vinegar
  • 1T Dijon Mustard
  • 3/4c Olive Oil
  • 1/2 scoop Stevia (scoop provided in NOW Better Stevia bottle)
  • 1/4t Himalayan Sea Salt


  • Puree all ingredients in blender, or with hand blender
  • Massage Kale alone with enough Pomegranate Vinaigrette to coat, until soft
  • Add chopped Romaine and mix (adjust for more vinaigrette if necessary)
  • Assemble lettuce onto plate
  • Quarter figs, but do not cut all the way through
  • Place figs onto plate, standing up, in lettuce
  • Crumble cooled pecans by hand
  • Disperse pecans onto plate
  • Disperse 3 medium pieces of cheese on plate
  • Drizzle vinaigrette and crack a little Salt, Pepper to finish
  • Garnish with fresh chopped Mint and Edible Flowers.