I have, very admirably, stuck to this salad diet very faithfully the past couple weeks. This is my salad from last night and I actually grappled with whether I wanted to post this or not because it’s definitely a weird recipe! But, I figured why not! If you’re ever craving fresh figs, this is definitely a yummy way to use them!

If you can’t find Aleppo style pepper flakes, just use a bit of crushed red pepper to taste.


Serves: 3-4

Cost: $$

Skill Level: Easy

Time to Make: 60 minutes (30 minutes inactive)


4 sweet Italian sausage links (I used Sweet Fennel sausage)

1 tablespoon olive oil

1/2 cup white wine (or chicken stock)

5 garlic cloves

1 teaspoon Aleppo style pepper flakes (or a pinch of crushed red pepper)

1 fennel bulb

1 lemon, divided

8 black mission figs

1 teaspoon extra virgin olive oil

Salt and pepper to taste

2-3 cups fresh greens, such as arugula or green oak leaf lettuce


Prepare Ingredients: Preheat oven to 400ºF. Remove the core and the stems from the fennel and thinly slice the bulb. Reserve some fronds from the stems for the garnish. Cut the lemon in half and thinly slice one half of the lemon. Juice the other half. Thinly slice the garlic cloves. Gently remove the stems from the figs and cut in half.

Make the Fig Salad: Toss the figs with the extra virgin olive oil, lemon juice, and season with salt and pepper. Chill.

Cook the Sausage: In an oven-proof skillet, heat the olive oil over medium high until very hot. Add the sausage links and cook, flipping regularly, for 12-15 minutes or until there’s a nice sear on all sides. Remove the sausage from the skillet, leaving the heat on the skillet

Prepare the Fennel: Add the white wine to the skillet and scrape up any browned bits stuck to the bottom and cook for 2-3 minutes. Stir in the garlic cloves and red pepper flakes. Add the fennel and thinly sliced lemon and toss to coat. Cook over medium high for 2-3 minutes. Transfer the entire skillet to the oven and bake for 20-30 minutes until the fennel is soft and cooked through. Note: You may wish to add the sausages back to the skillet in the oven during the last 5-7 minutes to rewarm them! You may also wish to discard the lemon slices or leave them on for presentation!

Prepare the Salad: In a bowl, toss the greens with a bit of extra virgin olive oil, salt, and pepper. Cut the sausages in half on an angle before serving.

To Serve: Transfer the greens between bowls and top with the roasted fennel. Arrange the fig salad on top and top with the sliced sausage. Garnish with a few fennel fronds. Enjoy!

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