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Best Broccoli Fig Salad - Sweet and Savory Surprise

Annette Reeder
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 1 1/2 pounds broccoli, florets cut into 1-inch pieces stalks peeled and sliced ¼ inch thick
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs stemmed and chopped into ¼-inch pieces
  • 1/2 cup walnuts toasted and chopped coarse
  • 1/2 cup plain yogurt
  • 1 large shallot minced
  • 1 tablespoon balsamic vinegar
  • Salt and pepper


  • Combine 4 cups of water and 4 cups of ice in a large mixing bowl.
  • In a Dutch oven, boil 3 quarts of water. Pour out 1 cup of boiling water and put this in a small bowl to soak the figs. Cover and let it sit for 5 minutes and drain afterwards.
  • Add broccoli stalks to the boiling water and cook no longer than 1 minute. Add in the florets and cook until slightly tender for about 1 minute.
  • Drain the broccoli and place in ice water to cool.
  • Once cool, drain again and transfer to salad spinner and spin dry.
  • Whisk the yogurt, vinegar, salt and pepper in a large bowl. Add broccoli, drained figs, walnuts and shallots to the bowl with dressing and toss to combine.
  • Season with salt and pepper to taste.
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