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Figs are significant in Jewish culture as one of the Seven Species of fruits and grains mentioned in the Torah, representing peace, abundance, prosperity and fertility. Fig trees are the first tree to be mentioned in the Torah and have been a symbol in Jewish texts and stories throughout Jewish history, signifying endurance and longevity.
Fig season in Northern California runs May to November, finishing up during my favorite time of year. Our friends in San Francisco had a fig tree in their backyard, and we would go over to pick them, snacking on more than we saved, some of us climbing tree limbs and some of us directing the group to the ripest figs on the tree.
Figs are delicious raw. Simply rinse and trim the tough stem before slicing or biting into their pink, jammy center, studded with tiny, edible seeds. While I love them raw, my favorite way to enjoy figs is roasted until tender and sweet, then added to vanilla ice cream, cheeseboards or even salad.
This savory salad recipe combines fresh figs with tangy sumac, which enhances the sweetness of the figs and gives them brightness and acidity. Sumac is a vibrant red berry with a lemony flavor that was used in place of lemon in Roman times. On my last trip to Israel, I brought home a large bag of sumac and have been using it sparingly, willing it to last until I return to the shuk.
With something sweet comes something salty. Halloumi is a Cypriot cheese traditionally made with sheep’s milk (some versions include cow’s milk, so be sure to read the label if you want a certain kind). Unlike other cheeses, halloumi holds its shape when cooked, so the cheese won’t crumble into the salad.
A salad with such hearty toppings needs hearty greens. The secret to delicious kale salad is “massaging” the kale. Massaging greens does more than give them some TLC; it actually helps to break down cell walls to tenderize the greens, while also releasing essential oil to reduce bitterness. If you’ve been skipping this step and find yourself hating kale salads, this could be why!
While grilled or fried halloumi is delicious on its own, I love that the halloumi and figs can be roasted at the same time to cut down on steps and dishes. Enjoy this seasonal, hearty, zesty salad!
Sumac Roasted Fig and Halloumi Kale Salad
Serves 6
Figs and Halloumi
- 1 lb. fresh figs, stems trimmed and halved
- 2 Tbs. olive oil, divided
- 2 tsp. sumac
- 1 tsp. granulated sugar
- ⅛ tsp. kosher salt
- 8 oz. block halloumi cheese, cut into ½-inch cubes
- ½ tsp. dried mint
Salad Dressing
- 1 shallot, finely chopped
- 2 Tbs. tahini
- 2 Tbs. apple cider vinegar
- 2 tsp. pomegranate molasses
- ¼ tsp. kosher salt, divided
- 2 Tbs. olive oil
Salad
- 2 tsp. olive oil
- ⅛ tsp. kosher salt
- 1 bunch curly kale, coarsely chopped
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- ¼ cup roasted pumpkin seeds
Preheat oven to 400 degrees.
For the figs and halloumi: In a 9-by-13-inch sheet pan, arrange the figs in a single layer, cut side up. Drizzle with 1 Tbs. olive oil, and sprinkle with sumac, sugar and salt. Move to one side of the baking dish.
In a medium bowl, toss the cubed halloumi with the remaining 1 Tbs. of olive oil and mint. Arrange the halloumi in an even layer on the same pan, opposite the figs.
Roast the figs and halloumi for 15 to 20 minutes, flipping the halloumi halfway through.
For the salad dressing: In a small bowl, combine the shallot, tahini, apple cider vinegar, pomegranate molasses and ⅛ tsp. kosher salt. Slowly add 2 Tbs. olive oil while whisking. Set aside.
For the salad: Add kale to a large bowl and add 2 tsp. olive oil and the remaining ⅛ tsp. kosher salt, massaging the kale with your hands. Add the dressing, roasted figs and halloumi, parsley, mint and pumpkin seeds and serve.