Get ready to elevate your salads with this incredible Roasted Fig Balsamic Vinaigrette! This isn’t just any balsamic dressing; it gets a fantastic depth of flavor and natural sweetness from fresh figs that are roasted with maple syrup and cinnamon before being blended into a smooth, tangy vinaigrette with balsamic vinegar, olive oil, garlic, and thyme. I absolutely adore this Fig Balsamic Vinaigrette – it’s the perfect balance of sweet and savory and feels so special. While the original inspiration called it a fall dressing, figs are often abundant in late spring and summer too (perfect for right now, early May!), making this the ideal way to dress up your greens during the warmer months or anytime you find beautiful fresh figs!
Why You’ll Love This Fig Balsamic Vinaigrette
- Unique Roasted Fig Flavor: Roasting the figs intensifies their sweetness and adds a jammy complexity to the vinaigrette.
- Perfect Sweet & Tangy Balance: Combines the sweetness of figs and maple with the tang of balsamic and lemon (implied via variations often). Correction: uses lemon juice. It uses balsamic vinegar and lemon juice for tang.
- Easy to Make: Simple roasting and blending steps create a gourmet dressing.
- Versatile: Delicious on green salads, grain bowls, grilled chicken, or even as a dip for bread.
- Wholesome Ingredients: Uses fresh figs, olive oil, balsamic vinegar, and natural sweetener.
Ingredients for Fig Balsamic Vinaigrette
Here’s what you’ll need to create this unique and flavorful vinaigrette. The full list with measurements is in the recipe card below.
Maple Roasted Figs
- Fresh figs, diced (Fruit)
- Extra virgin olive oil (Oil)
- Pure maple syrup (Sweetener)
- Cinnamon (pinch) (Spice)
- Salt (pinch) (Seasoning)
- Pepper (pinch) (Spice)
Vinaigrette Base
- Balsamic vinegar (Acid)
- Extra virgin olive oil (Oil)
- Water (for thinning) (Liquid)
- Small clove garlic (Aromatic)
- Fresh thyme leaves (Herb)
- Salt (Seasoning)
- Pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the specific flavor profile of this Fig Balsamic Vinaigrette, but feel free to adapt:
- Different Sweetener: Use honey instead of maple syrup for roasting the figs or in the dressing (if adding extra).
- Add Mustard: Whisk a teaspoon of Dijon mustard into the vinaigrette after blending for extra tang and emulsification.
- Different Herbs: Use fresh rosemary instead of thyme.
- Spicy Kick: Add a tiny pinch of red pepper flakes to the blender.
- Use Fig Jam: As a shortcut if fresh figs aren’t available, try blending good quality fig jam (reduce or omit maple syrup) with the other vinaigrette ingredients. Texture and sweetness will vary.
How to Make Fig Balsamic Vinaigrette
Making this special Fig Balsamic Vinaigrette is easier than you might think:
Roast the Figs
- First, I prepare the delicious roasted fig base. I preheat my oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- I add the diced fresh figs, 2 teaspoons of extra virgin olive oil, 2 teaspoons of pure maple syrup, a pinch of cinnamon, and a pinch of salt and pepper directly onto the baking sheet.
- I toss everything together right on the sheet until the figs are evenly coated.
- I bake for 10 minutes, or until the figs are soft, juicy, and slightly caramelized.
- I let the roasted figs cool completely on the baking sheet.
Blend the Vinaigrette
- Once the figs are cool, I add them to my food processor or blender.
- I add the balsamic vinegar, ⅓ cup extra virgin olive oil, 1 tablespoon of water (to start), the small garlic clove, fresh thyme leaves, ¼ teaspoon salt, and ¼ teaspoon pepper.
- I blend everything until the vinaigrette is smooth and creamy.
- I check the consistency. If I desire a thinner vinaigrette, I add the additional tablespoon of water and blend again until smooth.
- I taste the Fig Balsamic Vinaigrette and season with additional salt and pepper, if needed.
Tips and Tricks for the BEST Fig Vinaigrette
Here are my secrets for making this Fig Balsamic Vinaigrette truly exceptional:
- Use Ripe Fresh Figs: Choose figs that are soft and ripe for the best flavor and sweetness. Any variety (like Mission, Brown Turkey, Calimyrna) works.
- Roast Figs Properly: Roast just until soft and slightly caramelized. Don’t let them burn.
- Cool Figs Before Blending: Allow the roasted figs to cool completely before blending with the other ingredients.
- Adjust Consistency: Add water sparingly, 1 tablespoon at a time, until you reach your preferred vinaigrette thickness.
- Good Quality Balsamic & Olive Oil: These form the base of the vinaigrette, so using quality ingredients makes a difference.
How to Serve
This Fig Balsamic Vinaigrette is incredibly versatile! Use it to dress:
- Green Salads: Especially delicious on salads with spinach or arugula, goat cheese or feta, nuts (like pecans or walnuts), and perhaps some grilled chicken or prosciutto.
- Grain Bowls: Drizzle over quinoa or farro bowls with roasted vegetables.
- Roasted Vegetables: Fantastic drizzled over roasted Brussels sprouts, sweet potatoes, or carrots.
- Grilled Meats: Serve as a sauce alongside grilled pork chops, chicken, or steak.
- As a Dip: Serve with crusty bread for dipping.
Make Ahead and Storage
This vinaigrette is perfect for making ahead!
- Storage: Store the Fig Balsamic Vinaigrette in a sealed container or jar in the refrigerator for up to 1 week.
- Serving: The oil may solidify slightly in the fridge. Let the vinaigrette sit at room temperature for about 15-20 minutes and shake or whisk well before serving.
FAQs about Fig Balsamic Vinaigrette
- Can I use dried figs?
- Dried figs have a very different texture and concentrated sweetness. While you could try rehydrating them and blending, fresh roasted figs provide the unique flavor and texture intended for this recipe. Using fig jam (see Variations) is likely a better alternative if fresh figs aren’t available.
- What kind of balsamic vinegar is best?
- A good quality, mid-range balsamic vinegar from Modena works well. Avoid very thin, overly acidic vinegars or extremely thick, syrupy aged balsamics (unless using just a tiny drizzle as a variation).
- Can I make this without a blender or food processor?
- It would be difficult to get a smooth consistency. You could try mashing the roasted figs very thoroughly with a fork and then whisking vigorously with the remaining ingredients, but it will likely remain chunkier.
Enjoy this unique, flavorful, and surprisingly easy Roasted Fig Balsamic Vinaigrette! It’s a wonderful way to dress up your salads.
Print
Fig Balsamic Vinaigrette (Roasted Fig)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 1x
- Category: Salad, Salad Dressing
- Cuisine: American, Italian-Inspired
Description
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
Scale
For the Maple Roasted Figs:
- 1 cup fresh figs, stemmed and diced
- 2 teaspoons extra virgin olive oil
- 2 teaspoons pure maple syrup
- Pinch of ground cinnamon
- Pinch of salt
- Pinch of black pepper
For the Vinaigrette:
- All of the Maple Roasted Figs (from above)
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1–2 tablespoons water (to adjust consistency)
- 1 small clove garlic
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
Instructions
- Make the Maple Roasted Figs:
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Add the diced fresh figs, 2 teaspoons olive oil, 2 teaspoons maple syrup, cinnamon, pinch of salt, and pinch of pepper directly to the prepared baking sheet. Toss gently to coat the figs evenly.
- Spread the figs in a single layer.
- Bake for 10 minutes, or until the figs are soft, juicy, and slightly caramelized.
- Let the roasted figs cool completely on the baking sheet.
- Make the Vinaigrette:
- Once cooled, transfer the roasted figs (and any accumulated juices) to a food processor or blender.
- Add the balsamic vinegar, 1/3 cup olive oil, 1 tablespoon of water, garlic clove, fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the food processor/blender.
- Blend until the mixture is smooth.
- Adjust Consistency and Seasoning: Check the consistency of the vinaigrette. If a thinner consistency is desired, add the additional tablespoon of water and blend again until smooth. Taste and season with additional salt and pepper, if needed.
- Store: Pour the vinaigrette into an airtight container or jar. Store in the refrigerator.
Notes
- Figs: Use fresh figs (like Mission or Brown Turkey) for the best flavor. If using dried figs, they would need to be rehydrated first, and the roasting step might be adjusted or skipped.
- Blending: A blender will likely yield a smoother vinaigrette than a food processor.
- Consistency: Adjust the amount of water added during blending to reach your preferred vinaigrette thickness.
- Storage: The vinaigrette will keep in a sealed container in the refrigerator for up to 1 week. Bring to room temperature and shake or whisk well before serving, as the oil may solidify.
- Serving Suggestions: Delicious on green salads (especially with goat cheese, nuts, or prosciutto), grilled chicken, or pork.