Grilled Sausages with Figs and Mixed Greens

Grilled Sausages with Figs and Mixed Greens


Makes 2 servings

  • 2 sausages  spicy Italian sausage

  • 2 or 3 1/2-inch thick slices of red onion

  • 2-4 tablespoons Pomegranate-Cumin dressing (recipe below)

  • 4-5 cups mixed greens

  • 2 tablespoons crumbled feta

  • 8 fresh figs, halved

  • 2 tablespoons sliced fresh mint leaves


  1. Preheat a grill or grill pan over medium-high heat. Brush the sausages and the onions with about 1tablespoon of the dressing.  Grill the sausages until cooked through, about 12-14 minutes. Then cook the onions until charred, about 10 minutes.

  2. Toss the greens with the remaining dressing. Mound the salad onto a plate or bowl. Slice the sausages and place on top of the greens. Top the sausages with the cheese, figs, and mint.

Pomegranate-Cumin Dressing

  • Makes about 1 cup of dressing

  • 5 1/2 tablespoons extra-virgin olive oil

  • 4 1/2 tablespoons white balsamic vinegar

  • 3 tablespoons sliced fresh mint leaves

  • 1 1/2 tablespoons pomegranate molasses

  • 1 tablespoon ground cumin

  • 4 tablespoons minced shallots

  • Salt and pepper to taste

In a medium bowl, whisk together the oil, vinegar, mint, mint, molasses and cumin.  Stir in the shallots. Season with salt and pepper to taste.