Fig Salad with Arugula & Pecans
Ingredients
The salad
-
¼
cup
red onion, thinly sliced
-
½
cup
toasted pecans
-
5
ounces
baby arugula
-
6–8
pieces
figs, quartered
-
10–15
pieces
basil leaves, torn
-
½
cup
firm goat cheese, crumbled
The dressing
-
3
tablespoons
olive oil
-
2½
tablespoons
balsamic vinegar
-
1–2
teaspoons
maple syrup
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
¼
teaspoon
vanilla (optional)
Instructions
- If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.
- Toast pecans in a dry skillet over medium heat for about 5-6 minutes until fragrant.
- In a large bowl, combine arugula, pecans, drained onions, and torn basil leaves. Refrigerate if needed.
- Drizzle the dressing ingredients into the salad bowl and toss until coated.
- Add figs and goat cheese, and lightly toss to incorporate.
- Taste and adjust vinegar and maple syrup to your liking.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4-8
Calories
264
Total fat
20.5g
Total carbohydrates
19.4g
Total protein
4g
Sodium
263mg
Cholesterol
5.3mg
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