Roasted figs and grapes with walnuts, thyme, and sea salt

Luscious fresh figs are roasted with grapes, walnuts, thyme, fruity olive oil, and sea salt for a delicious and healthy dessert. Recently I attended a dinner for the launch of Star California extra-virgin olive oil, and they were kind enough to send me home with a bottle to try out. I thought its light and fruity taste would pair well with this rich and sweet dessert. (While I was a guest at the dinner, I was not paid to write this post.)

No one will miss the sugar, as these fruits are loaded with natural sweetness.

Suitable for:

vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:

migraine diets

All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. Look for midweek posts on meditation, service, and life lessons, helping you create inner balance.

Roasted figs and grapes with walnuts, thyme, and sea salt

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Servings	Prep Time
8 servings	10 minutes

Cook Time

15 minutes

Servings Prep Time 8 servings 10 minutes

Cook Time 15 minutes

Roasted figs and grapes with walnuts, thyme, and sea salt Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 8 servings 10 minutes Cook Time 15 minutes Servings Prep Time 8 servings 10 minutes Cook Time 15 minutes

Ingredients

• 1.5 pounds figs fresh
• 8 ounces grapes seedless, organic
• 1 cup walnuts raw (85 g)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt (omit for very low sodium diets)
• 1 lemons
• 3-4 sprigs fresh thyme

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400F (180C/gas mark 6).
2. Wash the figs and grapes thoroughly and remove the stems. Put in a large baking dish with the walnuts and thyme. Pour the oil over, and mix until everything is well coated. Grate the lemon zest over the top using a fine grater or Microplane zester.
3. Use your fingers to sprinkle the coarse sea salt (if using) evenly over the top.
4. Bake for 10 minutes, then stir. Bake for another 3-5 minutes until the figs begin to turn golden brown. Cool to room temperature. Top with additional lemon zest and thyme sprigs.
5. Serve as is, or add your favorite soft cheese—cashew cheese, yogurt cheese, Brie, or goat cheese.

Recipe Notes

Per serving:

• 209 calories
• 13 g fat
• 1 g saturated fat
• 4 g monounsaturated fat
• 7 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 142 mg sodium (2 mg sodium with salt omitted)
• 323 mg potassium
• 24 g carbohydrate
• 4 g fiber
• 19 g sugars
• 3 g protein
• 6 Weight Watchers Points Plus

If you can't get fresh figs (when they're in season here, our neighbors beg people to take them) you can use dried Mission or Calmyrna figs (about 16 oz/450 g). I use a combination of red and green grapes for nice color and texture. The inspiration for this recipe came from Martha Stewart Living.

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