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Citrus Salad with Figs

Brighten your winter meals with a Citrus Salad with Figs. An easy way to introduce crunchy texture and sweetness is to add California Figs in salad recipes.
Course: Salad
Keyword: citrus salad with figs, figs in salad recipes
Servings: 6 servings
Calories: 208kcal


  • 2 red grapefruits
  • 3 navel oranges
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 teaspoon unsalted butter
  • ½ cup pecans chopped coarse
  • 3 tablespoons extra-virgin olive oil
  • 1 small shallot minced
  • 1 teaspoon Dijon mustard
  • 4 ounces watercress torn into bite-size pieces (4 cups)
  • 1 cup Orchard Choice or Sun-Maid California Figs stemmed and cut into ¼-inch pieces


  • Cut away peel and pith from grapefruits and oranges. Cut each fruit in half lengthwise, then slice crosswise into ¼-inch- thick pieces. Transfer fruit to bowl and toss with sugar and ½ teaspoon salt. Set aside for 15 minutes.
  • Melt butter in 8-inch skillet over medium heat. Add pecans and ½ teaspoon salt and cook, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Transfer pecans to paper towel–lined plate and set aside.
  • Drain fruit in colander set over bowl, reserving 2 tablespoons juices. Transfer fruit to platter, arrange in even layer, and drizzle with oil. Whisk shallot, mustard, and reserved juices together in medium bowl. Add watercress, ½ cup figs, and ¼ cup pecans and toss to combine.
  • Arrange watercress mixture over fruit, leaving 1-inch border around edges. Sprinkle with remaining ½ cup figs and remaining ¼ cup pecans. Season with salt and pepper to taste. Serve immediately.


Recipe and photo by Cook’s Country


Calories: 208kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 19mg | Potassium: 356mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1750IU | Vitamin C: 75.6mg | Calcium: 80mg | Iron: 0.5mg