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Appetizers Grilling Karista's Kitchen Kid Friendly Salad vegetarian

Roasted Fig and Arugula Salad

Roasted Fig and Arugula Salad

I’m in salad mode these days and this gorgeous Roasted Fig and Arugula Salad is my obsession as of late.

I’m harvesting a plethora of produce from my garden and what I didn’t grow or can’t grow, I’m finding at our local farmer’s market and farms around the valley.  I feel like a kid in a candy store!

My arugula grew beyond my expectations and my Swiss Chard is still going strong, which makes me super happy.  Swiss Chard is my favorite leafy green; I adore it for it’s peppery bite and it’s a bit more hearty when sautéed.  It makes the loveliest fillings for morning omelets or frittatas and works well in my simple weeknight one dish meal of white rice, sliced green onions, sliced fresh mushrooms, diced roasted poblanos (optional) and ground Italian sausage for the Bennett Crew and a poached egg for me. 🙂

Due to my exploding arugula, I’ve created more recipes to include arugula this year than ever before.  However, with the heat recently, I try not to turn on the oven, so this Roasted Fig and Arugula salad plus a grilled entrée is often served for dinner.  Actually, I can eat this salad without anything else, that’s how much I love it.

Roasted Fig and Arugula Salad

I roast the figs early in the day and then refrigerate them.  Or I’ll grill the figs if I get busy and forget to roast them.

I dress the arugula with a honey balsamic vinaigrette, a pinch of salt and pepper and then layer with the roasted figs and crumbled goat cheese for the yummiest and most indulgent Roasted Fig and Arugula salad.

Although it’s been a hot summer, it’s been a lovely summer.  Quick day trips to the coast and dining at my absolute favorite coastal seafood restaurant, Local Ocean Seafood in Newport, hikes in the mountains with Tank and a visit with my sweet family.  The best part of this summer?  No moves! I’ve moved the last two summers and it feels so nice to be settled and enjoying the season.  Even if it’s been brutally hot.

I hope you’re enjoying your summer, staying cool and spending lots of time gathered around the table with family and friends.

Delicious Wishes and Loads of Love,


Roasted Fig and Arugula Salad with Crumbled Goat Cheese

Serving Size: 4-6

Roasted Fig and Arugula Salad with Crumbled Goat Cheese


  • 4-6 cups of baby arugula leaves
  • 1-2 pints fresh figs
  • 4 ounces crumbled goat cheese (or more to taste)
  • 1/4 cup good quality balsamic vinegar
  • 3/4 cup extra virgin olive oil, plus 1-2 tablespoons
  • 2-3 tablespoons honey
  • salt and pepper to taste


  • Pre-heat the oven to 400F.
  • Slice the figs in half and then toss with 1-2 tablespoons of olive oil and a sprinkle of salt.
  • Place the figs in a single layer on a parchment lined baking sheet and bake for about 10-15 minutes or until they are soft and a little caramelized.
  • Remove the figs from the oven and let them cool.
  • Whisk together the 3/4 cup olive oil, 1/4 cup balsamic vinegar and honey. Season to taste with salt and pepper.
  • Drizzle a bit of the vinaigrette over the arugula and toss. Plate the arugula and then layer with the roasted figs, drizzling a bit more vinaigrette over the figs if desired, and then sprinkle with the crumbled goat cheese.
  • Serve immediately.
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    Kid Friendly Pork

    Herb Crusted Pork Loin with Balsamic Roasted Figs

    Herb Crusted Pork Loin with Balsamic Roasted Figs

    A new page is posting on Karista’s Kitchen, “Weeknight Fresh“.

    Fresh, seasonal and delicious recipes that won’t make dinner feel like a second job.

    Herb Crusted Pork Loin with Balsamic Roasted Figs

    As a busy Mom, business owner, culinary instructor and food blogger,  sometimes life competes with dinner.

    So, to keep dinner competitive, I’ve created a series of recipes I call “Weeknight Fresh”.  Fun, sometimes festive, mostly nutritious ( I sneak in a little butter once in a while) and always mouth-watering delicious.

    Making dinner achievable.  🙂

    Pork and Figs… Simple and Delicious!

    I’m starting with a few of my favorite recipes and I’ll be adding to the page throughout the fall.

    In honor of this new page, I’m posting this most delicious new recipe.  Simple, fresh, and ready to bring to the table in  a little over  30 minutes!  Whoo Hoo!

    Herb Crusted Pork Loin with Roasted Balsamic Figs

    Serves 4-6


    2-3 lbs pork loin

    1 teaspoon salt

    ½ teaspoon black pepper

    1 teaspoon dried oregano

    1 teaspoon dried thyme

    ½ teaspoon dried basil

    1 clove garlic, minced

    Olive oil

    Balsamic vinegar

    1 pint of black mission figs, halved (or more if you love roasted figs!)

    Pinch of salt

    A little kitchen twine or toothpicks


    Pre-heat the oven to 375F.

    Place the halved figs in a medium bowl and toss with a drizzle of oil and balsamic vinegar and a pinch of salt and pepper.

    In a small bowl mix together the salt, black pepper, oregano, thyme, basil and minced garlic.  Drizzle with just a little oil to make a paste.

    Place the pork loin in a roasting pan or baking dish.  Make a horizontal cut, about 1/2 way through, down the center of the pork loin.  Put a little of the herb mixture in this pocket and then rub the pork with the remaining herb mixture. Take some kitchen twine (or toothpicks) and tie the pork closed so the herb mixture will season the interior of the roast.

    Then pour the dressed figs into the roasting pan or baking dish and arrange them around the pork.

    Put the pan in the oven and roast for about 30 minutes or until the pork reaches 145F internal temperature.

    It’s very important to cook pork by temperature as pork can over cook quickly.  Cooking the pork to 140-145F and then taking it out of the oven to rest for about 5-10 minutes, is the best method for a juicy and perfect pork loin.  So be sure to invest in a meat thermometer, about $6-8 at most stores.

    Once the pork has rested, thin slice the pork loin and place on a platter, scattering the roasted figs around the pork.  Don’t forget to drizzle all the juices from the bottom of the pan over the pork.  Serve immediately.

    I love this recipe served with Roasted Broccoli Parmesan.  The broccoli can be roasted in the oven at the same time as the pork, on the rack below.  Making dinner simple, nutritious and delicious!