Kale, Radicchio & Fresh Fig Salad with Blue Cheese

Servings: 4

Prep Time
Cook Time
Total Time


For the Salad:

  • 1 1/2 cups cooked quinoa (1/2 cup dry) (cooking instructions below)
  • 1 tsp extra virgin olive oil
  • 1/2 large bunch lacinato kale, rib removed and finely shredded
  • 1/2 head radicchio, thinly sliced
  • 8 Fresh California Figs, quartered
  • 2 oz blue cheese, crumbled
  • 1 batch sweet and spicy pecans (see below)
  • pinch of flaky salt

For the Fig Dressing:

  • 1/3 cup extra virgin olive oil
  • 3 Fresh California Figs (halved, skin removed)
  • 2 Tbsp red wine vinegar
  • 1 Tbsp balsamic vinegar (good quality glaze recommended)
  • 1/2 tsp dijon mustard
  • kosher salt and fresh black pepper, to taste

For the Sweet and Spicy Pecans:

  • 1 cup pecans
  • 2 Tbsp maple syrup
  • 1 tsp Aleppo pepper (or chili flakes)
  • pinch of chili powder
  • pinch of cinnamon


For the Salad:

  1. Preheat the air fryer to 350ºF. Toss the cooked quinoa with 1 tsp olive oil and a pinch of salt and pepper.

  2. Place an air fryer friendly parchment paper liner inside your air fryer and pour the quinoa on top in an even layer (working in batches if needed). Bake for 12 to 13 minutes, until crispy, shaking at the halfway point. Set aside.

  3. Add the kale and radicchio to a large salad bowl. Add about half of the dressing and toss well to combine.

  4. Top with figs, blue cheese, pecans and the crispy quinoa and a pinch of flaky salt if needed. Toss again gently with more dressing. Serve and enjoy!

For the Fig Balsamic Dressing:

  1. Combine all ingredients in the standing container for your immersion blender (or add all ingredients to a blender).

  2. Use your immersion blender to process until smooth and creamy (or blend in a blender until smooth). Season with salt and pepper.

For the Sweet and Spicy Pecans:

  1. Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.

  2. During the last minute, drizzle with a little bit of extra virgin olive oil and a pinch of sea salt and turn off the heat. Let them cool out of the skillet and on a plate. Roughly chop or leave them whole and set them aside.

How to Cook Quinoa:

  1. Combine 1/2 cup dry quinoa with 3/4 cup plus 2 tablespoons of water in a medium sized pot. Bring to a boil, cover and reduce the heat to low and simmer for 15 minutes.

  2. Remove the pot from the heat and let it sit covered for ten minutes. Remove the lid and fluff with a fork.

Prep Ahead Note:

  • Prep the quinoa, fig dressing and pecans ahead to save time.