In the collection of our favorite quick breads, right alongside banana bread and a nut bread, is this easy zucchini bread! It’s a great way to use extra zucchini if your backyard garden gives you a bumper crop or when zucchini is plentiful during the summer. This zucchini pineapple bread with figs is a moist, sweet loaf filled with fresh zucchini, crushed pineapple, and flavorful Blue Ribbon Orchard Choice and Sun-Maid California Mission Dried Figs. The zucchini pineapple bread loaves are spiced with cinnamon and taste delicious warmed with a schmear of salted butter. Try this bread as a morning breakfast option or later on in the day as a snack or dessert!
Preheat the oven to 350F and lightly grease two 8”x4” loafs pans with baking spray. Set aside.
In a large bowl, whisk to combine the eggs, sugar, and oil. Add the zucchini, pineapple, and vanilla and stir to combine well. Add the flour, baking soda, cinnamon, and salt, and stir to combine. Add 1 cup of the figs and fold to combine.
Divide the batter between the two pans and sprinkle the remaining figs on top of the batter, if desired. Bake in the preheated oven for about 55 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.
During the summer, keep your cool when it comes to mealtimes with dried fig salad recipes that are easy to make and full of nutrition. We partnered with Mann’s Fresh Vegetables and several of our favorite healthy eating bloggers to show you that with a bag of slaw and a bag of our Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, you can concoct a variety of salads to keep your bowl and belly full this summer.
Salmon Dried Fig Salad with Sweet Dill Dressing
When you’re thinking of grilling tonight, grab the skewers! Mahy of Two Purple Figs’ dried fig salad with salmon skewers is a refreshing and abundant salad that would even be great for casual cookouts. No one has to know how easy this salad is! Really, apart from opening the Mann’s Power Blend Superfood Slaw bag and bag of Sun-Maid Calimyrna Dried Figs or Blue Ribbon Orchard Choice Golden Dried Figs, there’s just a bit of chopping, and grilling for your salad with homemade sweet dill dressing. > Get the Recipe
Vegetarian Chopped Avocado Dried Fig Salad
Power up with this colorful vegetarian chopped dried fig salad that is all about eating the rainbow and feeling vibrant afterwards. Created by Kate of Vegukate, this salad is full of goodness including the Mann’s Power Blend Superfood Slaw (with kale, kohlrabi, Brussels sprouts, Napa cabbage, carrots, and broccoli). The fig tahini dressing made with our Sun-Maid or Blue Ribbon Orchard Choice Mission Dried Figs brings it all together. > Get the Recipe
Tarragon Chicken Salad with Almonds + Figs
If you fall into the camp of chicken salad eaters, have you ever thought about making chicken salad spreadable? That idea and this inventive recipe from Christie at Food + Flair makes a light lunch with our Sun-Maid Calimyrna Dried Figs or Blue Ribbon Orchard Choice Golden Dried Figs that would be good with crackers, in lettuce cups, or scooped onto seedy bread with Mann’s Broccoli Cole Slaw. You could also serve it as an appetizer. > Get the Recipe
Southwest Slaw with BBQ Ranch Dressing
What takes a salad from ordinary to extraordinary? The salad dressing is what brings it all together. This vegetarian salad with Sun-Maid or Blue Ribbon Orchard Choice Mission Dried Figs has a hit of Southwest spice and a BBQ ranch dressing that’s a cinch to whisk together. You can serve the toppings in separate bowls, mounded on Mann’s Broccoli Cole Slaw that’s been tossed in dressing or even layered in mason jars. > Get the Recipe
Summer Salad Pizza with Figs + Prosciutto
What do you get when you combine salad and pizza? Salad pizza! Michele from Mom Under Pressure offers a great baking hack too, by using canned crescent rolls as the crust covered with a creamy garlic and herb goat cheese and topped with piles of prosciutto, sliced Sun-Maid Mission Dried Figs, and Mann’s Rainbow Salad Slaw. > Get the Recipe
Balsamic Glazed Dried Fig Salad with Salmon and Kale
Fresh strawberries and crumbled feta complete with Mann’s Kale Beet Slaw with Sun-Maid Calimyrna Dried Figs tumble together in this dried fig salad composed by Gal of Holy Health. While the salmon roasts, make your dressing and chop the fruit. Then toss. Simple! >Get the Recipe
More Ideas for Easy Dried Fig Salads
Read on for specific recipes or mix and match as you like. Here are a few extra ideas to chew on:
Packed with – literally – all of the good and seasonal
things, this vegetarian chopped salad with figs and avocado has been a favorite
salad around here as of late and we can’t stop making (and eating) it.
Let’s talk about why each veggie chopped salad ingredient is so extra special – starting with all the greens!
Made up of arugula, romaine, and Mann’s Fresh Vegetables Power Blend Superfood Slaw® (loaded with kale, kohlrabi, Brussels sprouts, Napa cabbage, carrots and broccoli), this salad is filled with goodness. These green veggies are wonderful sources of a a variety of nutrients including fiber, antioxidants, calcium, folate, and vitamins C, A, and K.
Brussels sprouts, Napa cabbage, kale, kohlrabi, and lettuce, are all Brassicas, a family of vegetables noted to be stellar for human health, due to their antioxidant content. These particular antioxidants are noted to reduce oxidative stress, induce detoxification enzymes, stimulate the immune system, decrease the risk of certain cancers, inhibit malignant transformation and carcinogenic mutations, as well as, reduce proliferation of cancer cells, according to this 2012 study.
Cherry tomatoes, red bell pepper, and yellow bell pepper are deliciously crisp, vitamin C-packed summer veggies. These vegetables are also amazing sources of lycopene, a carotenoid antioxidant shown to reduce and eliminate free radical damage to cells.
The natural sweetness in this veggie chopped salad is thanks to antioxidant-loaded blueberries and fiber-rich Sun-Maid or Blue Ribbon Orchard Choice California Mission Figs.
Figs are rich in antioxidants and a variety of nutrients including a variety of B vitamins, vitamins A, C, and K, potassium, magnesium, zinc, copper, and iron. They provide the perfect sweetness to complement the summer veggies in the salad – and in the dressing.
The dressing!! Trust me, this dressing will become your newest obsession. It’s made with lime juice, California Mission Figs, tahini, olive oil, and a few more pantry staples – and it’s delicious.
Other star ingredients in this vegetarian chopped salad
include avocado (hi, healthy fats!), hemp seeds (even more healthy fats and
protein) and chickpeas for a boost of plant protein and fiber. Feel free to add
in even more seasonal fruits and vegetables to this chopped salad if you’d like
(strawberries would also be amazing) and enjoy!
Vegetarian Chopped Salad with Dried Figs and Avocado
Vegetarian Chopped Salad
3cupsRomaine lettuce, chopped
2cupsMann’s Power Blend Superfood Slaw®
2cupscherry tomatoes, sliced in half
1 red bell pepper, cored, seeded and diced
1yellow bell pepper, cored, seeded and diced
1cucumber, seeded and diced
1(15-oz) canchickpeas, rinsed and drained
1cupBlue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed
Fig Tahini Dressing
2Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed
3-6 tablespoonswater (to thin as necessary)
Prepare the Fig and Tahini dressing: Place all dressing ingredients in a high-speed blender and blend on high until smooth and creamy. Add water to thin dressing, as necessary. Pour into a jar and set aside.
Prepare the vegetarian chopped salad: Add all ingredients (except avocado and hemp seeds) to a large bowl. Gently toss to combine. Pour in dressing (note, you may not need to use all the dressing) and toss to coat.
Sprinkle with hemp seeds and add in avocado.
Dish out veggie chopped salad and enjoy!
This vegetarian chopped salad can be customized, depending on what seasonal ingredients you have on hand. Add in fresh shucked corn, roasted eggplant and zucchini, and whatever else you may have.
You can scale this salad easily up to 8 servings—simply prepare a double batch of the BBQ ranch dressing recipe and toss with an extra bag of Mann’s Broccoli Cole Slaw®. There are enough of the mix-ins for each bowl to still feel abundant.
The best part is this slaw’s portability. If you prep all of the salad ingredients in advance, whisk together the BBQ ranch dressing, and roast the chickpeas, you’ve got all the fixings for a make-ahead salad that’s great for weekday lunches (layer the ingredients in a quart-sized glass Mason jar for easy transport), or to tote along to summer picnics in the park or beach. If you opt to take it with you, you’ll want to toss all the ingredients together in a big bowl, which you can also do at home if you instead of serving the salad with mounds of mix-ins on top (though we think that’s pretty presentation and makes the salad fun). Your call!
1tablespoonsafflower oil (or other neutral oil like canola or grapeseed)
1 1/2teaspoonschili powder
BBQ Ranch Dressing
4teaspoons + 1 tablespoonBBQ sauce, divided
1/2 teaspoonkosher salt
1(12 oz.)Mann’s Broccoli Cole Slaw Mix® package
4ounceswhite cheddar, cut into 1/2-inch cubes
1(13 oz.)jicama, cut into 1-inch matchsticks
1(8 oz.)bag Blue Ribbon Orchard Choice® or Sun-Maid® California Mission Figs, stems removed + sliced crosswise (1 cup)
1large yellow or orange bell pepper, cored + sliced into 2-inch strips
16cherry tomatoes, sliced crosswise
1large avocado, peeled, pitted + thinly sliced
Preheat the oven to 400F. Line a sheet pan with parchment.
Toss chickpeas with oil, salt, chile powder, and paprika. Tumble onto lined sheetpan, jostling so they’re in a single layer. Roast for about 37 minutes. They will finish crisping as they cool.
Make the BBQ Ranch Dressing Recipe: Whisk together the buttermilk, parsley, mayonnaise, BBQ sauce, garlic, scallions, vinegar, salt, and dill until combined.
Assemble salad bowls: Toss slaw in BBQ Ranch Dressing. Nestle a bed of slaw into four pasta bowls. Disperse slaw ingredients among four bowls, nudging close together in mounds: cheese cubes, jicama, corn, California Figs, bell pepper, tomatoes, avocado slices, and chickpeas. Drizzle on the remaining 1 tablespoon of BBQ sauce on top.