This Fig and Watermelon Salad is the perfect summer salad!

A plate of paleo fig and watermelon salad.

We’re experiencing a heat wave in the San Francisco Bay Area, and for a gal like me who prefers crisp, chilly weather, this is a major pain. These scorchers make it hard for me to sleep during the day, and when I wake up bleary-eyed in the evening, the last thing I want to do is slave over a hot stove. Luckily, this refreshing Fig & Watermelon Salad’s perfect for the final throes of summer.

A closeup of a fig and watermelon salad.

In California, this is the time of year when both watermelon and figs are in season. (In fact, San Diego’s Fig Fest is today!) Complementing the ripe fruit is the tang of a simple lime vinaigrette and the salty crunch of Porkitos—not to mention the mild sweetness of roasted Honey Vanilla Cashews.

The toasted cashews can be made ahead of time and stored in an airtight container for up to a week. You’ll be tempted to eat the cashews right out of the oven, but make sure you save some for your salads. After all, even though eating a small amount of cashews is totally okay (I’m looking at you, Paleo Police), you should always mind your nuts.

Time to make a Fig and Watermelon Salad!

Ingredients:

Honey Vanilla Cashews (makes 2 cups)

  • 2 cups raw cashews (sprouted and dehydrated if you have the patience and time)
  • 2 tablespoons raw honey
  • 1 tablespoon melted ghee
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Fig & Watermelon Salad with Honey Vanilla Cashews (serves 4)

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon Dijon-style mustard
  • Kosher salt
  • Freshly ground black pepper
  • 8 cups mixed lettuce greens
  • 8 black mission figs, halved
  • ¼ small watermelon, deseeded, rind removed, and thinly sliced
  • 2 servings Porkitos (start with 6 ounces prosciutto)
  • ½ cup Honey Vanilla Cashews

A plate of fig and watermelon salad.

Directions:

First things first: Preheat the oven to 350°F so you can bake your sweet-and-savory nuts.

Dump the cashews in a large bowl…

Pouring cashews into a large metal bowl.

…and add in the honey, ghee, vanilla, and salt.

Adding honey into the large metal bowl of cashews.

Mix until well coated. If available, employ child labor.

A child mixing together the cashews in a bowl for honey roasted cashews.

Spread the sticky nuts in a single layer on a parchment-lined baking sheet.

Honey vanilla cashews on a parchment covered tray ready to be baked.

Pop the tray in the oven for 6 minutes…

Honey vanilla cashews on a tray in the oven ready to be baked.

…and then stir the nuts around…

Honey vanilla cashews on a tray, baked in the oven.

…before toasting them for another 6 minutes or until golden brown.

Toasted honey vanilla cashews on a tray.

Remove them from the oven to cool on the counter.

Toasted honey vanilla cashews on a tray.

In the meantime, bake the Porkitos if you haven’t already.

Slices of prosciutto on a wire rack ready to be baked.

The zesty lime salad dressing is a breeze to make: In a small bowl or measuring cup, whisk together the olive oil, lime juice, and mustard with a pinch of salt and some pepper.

Juicing a lime.

Salad dressing marinade for the fig and watermelon salad.

Dump the greens in a large bowl and toss with the vinaigrette.

Mixed greens in a metal bowl for fig and watermelon salad.

Divide half of the greens onto four plates and cut up the figs and watermelon.

Four figs on a countertop.

A sliced fig for the fig and watermelon salad.

Quartered watermelon.

Place half of the fruit on top of the greens, before adding the rest of the greens. Top with the rest of the fruit, crunchy Porkitos, and Honey Vanilla Cashews.

When I plate my salads, I like to layer dressed greens with the other components. That way, you get a taste of all the ingredients with each bite. The one exception? Crunchy ingredients (e.g. Porkitos, bacon bits, nuts, etc.), which go on top. I add ‘em last so they stay crispity-crunchity.

Grind on some black pepper and dig in!

A plate of fig and watermelon salad.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Fig & Watermelon Salad with Honey Vanilla Cashews

5 from 2 votes
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings 4 servings
This refreshing Fig & Watermelon Salad’s perfect for the final throes of summer.

Ingredients 
 

Honey Vanilla Cashews

  • 2 cups raw cashews
  • 2 tablespoons raw honey
  • 1 tablespoon melted ghee
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon Diamond Crystal kosher salt

Fig & Watermelon Salad with Honey Vanilla Cashews

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon Dijon-style mustard
  • Diamond Crystal kosher salt
  • freshly ground black pepper
  • 8 cups mixed lettuce greens
  • 8 black mission figs, halved
  • 1/4 small watermelon deseeded, rind removed, and thinly sliced
  • 2 servings Crispy Prosciutto
  • 1/2 cup Honey Vanilla Cashews
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Instructions 

  • Preheat the oven to 350°F.
  • Dump the cashews in a large bowl and add in the honey, ghee, vanilla, and salt. Mix until well coated.
  • Spread the sticky nuts in a single layer on a parchment-lined baking sheet.
  • Pop the tray in the oven for 6 minutes and then stir the nuts around before toasting them for another 6 minutes or until golden brown.
  • Remove them from the oven to cool on the counter.
  • Bake the Porkitos if you haven’t already.
  • For the lime salad dressing, in a small bowl or measuring cup, whisk together the olive oil, lime juice, and mustard with a pinch of salt and some pepper.
  • Dump the greens in a large bowl and toss with the vinaigrette. Divide half of the greens onto four plates and cut up the figs and watermelon.
  • Top with the rest of the fruit, crunchy Porkitos, and Honey Vanilla Cashews.

Nutrition

Calories: 371kcal | Carbohydrates: 51g | Protein: 8g | Fat: 18g | Fiber: 5g | Sugar: 37g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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