Delicious Fig Kale & Goat's Cheese Salad with Savoury Granola

Fig Kale & Goat's Cheese Salad ... A salad that proves leafy greens can be the star of the table

There are some recipes that are planned meticulously, and others that come together because a few good ingredients happen to cross paths at the right moment. This salad falls firmly into the second category.

The idea began with fresh figs and a bunch of kale that needed using. The addition of creamy goat's cheese felt obvious, but it was the savoury granola that transformed it from a simple salad into something worth sharing. Toasted oats, nuts and seeds scented with rosemary bring crunch, warmth and depth, while a honey mustard dressing ties everything together with just enough sweetness and sharpness.

It's the kind of dish that happily sits at the centre of a lunch table, alongside a quiche, a loaf of bread, or simply a glass of something cold enjoyed in the garden ... And if you happen to find yourself "taste-testing" the granola straight from the baking tray, I promise you're not alone.

Why You'll Love This Salad

• Packed with texture from the savoury granola

• Sweet, ripe figs balanced by tangy goat's cheese

• A simple honey mustard dressing that brings everything together

• Perfect for lunch, light suppers, or entertaining

• Easily adapted with seasonal fruit throughout the year

Fig Kale & Goat's Cheese Salad with Savoury Granola - The Recipe

Serves

4 as a light lunch or side dish

Prep Time

20 minutes

Cook Time

25 minutes

Ingredients

For the Salad

• 1 large bunch kale, stems removed

• 6–8 fresh figs, quartered

• 100g soft goat's cheese, crumbled

For the Granola

• 120g rolled oats

• 40g pumpkin seeds

• 40g sunflower seeds

• 40g walnuts

• ½ tsp sea salt

• Freshly ground black pepper

• 1 tbsp fresh rosemary, finely chopped

• ½ tsp garlic powder

• 3 tbsp olive oil

• 1 tbsp hot honey

  
  

For the Honey Mustard Dressing

• 2 tbsp Dijon mustard

• 2 tbsp honey

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar

• Pinch of sea salt

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Method

Step 1: Make the Savoury Granola

Preheat the oven to 160°C fan.

Combine the oats, seeds, nuts, rosemary, garlic powder, salt and pepper in a large bowl.

In a small jug, whisk together the olive oil and honey. Pour over the dry ingredients and stir until everything is evenly coated.

Spread onto a lined baking tray and bake for 18–25 minutes, stirring halfway through, until golden and fragrant.

Allow to cool completely before using. The granola will continue to crisp as it cools.

Step 2: Prepare the Kale

Place the kale in a large bowl with a small drizzle of olive oil and a pinch of salt.

Massage gently for 2–3 minutes until softened and slightly darker in colour.

Step 3: Make the Dressing

Whisk together the Dijon mustard, honey, olive oil, vinegar and salt until smooth and glossy.

Step 4: Assemble the Salad

Toss the kale with a little of the dressing.

Arrange on a serving platter or divide between bowls. Scatter over the figs and goat's cheese, then finish generously with the savoury granola.

Drizzle with the remaining dressing and serve immediately.

Cook's Notes

• The granola can be made up to a week in advance and stored in an airtight jar.

• If figs aren't in season, try ripe pears or roasted grapes

• Massage the kale properly—it makes all the difference to the finished salad.

• The dressing should taste slightly bold on its own; once combined with the kale it mellows beautifully.

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Optional Finish

For a slightly more savoury, restaurant-style finish, add a few shavings of Parmesan just before serving.

The goat's cheese remains the star, but the Parmesan adds a delicate salty note that works beautifully with the figs and rosemary granola.

From My Kitchen With You

This is the sort of recipe that reminds me why I love seasonal cooking. Nothing complicated, nothing fussy—just a handful of ingredients that happen to make each other taste better.

Jo x