Fig, Walnut & Mushroom Salad With a Carob & Balsamic Dre

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“This is such a simple and delicious meal that's ready in no time at all, perfect for if you are in a hurry and need some good food fast.”

Ingredients Nutrition

  • For the salad
  • 6 medium button mushrooms, thickly sliced
  • 1 red onion, finely sliced
  • 12 walnut halves, roughly chopped
  • 3 tablespoons balsamic vinegar
  • 2 large figs, cut into thick slices
  • 1 pinch black pepper (to season)
  • For the dressing
  • 1 12 tablespoons carob syrup
  • 1 tablespoon balsamic vinegar
  • serve with
  • mixed greens
  • stuffed green olive
  • 2 slices of your favourite bread
  • hummus, on the side


  1. Heat 2 tbsp water in a non stick saute pan and add the mushrooms and cook for 2 minutes before adding in the balsamic vinegar, keep the heat on medium/high and cook for a further 6 minutes, then toss in the red onion and walnuts, add a pinch of black pepper, mix everything together and turn off the heat.
  2. Prepare your mixed leaves in your serving bowl, make it into a nest, then spoon the mushroom mixture into the centre, arrange your sliced figs around the side and add the green olives on top.
  3. For the dressing, mix together the carob and balsamic vinegar in a small cup and give it a quick whisk and drizzle over the salad and you’re done!

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