Fig Arugula Salad with Candied Walnuts

5 stars (2 reviews)

Fig Arugula Salad with Candied Walnuts

This sweet and light fig arugula salad hits all the spots. It’s quick and easy and makes a perfect summer salad. Naturally gluten-free, can be made vegan.

Prep Time5

Cook Time5

Total Time10

Course: Main Course

Cuisine: American

Diet: Vegetarian

Keyword: arugula salad, fig arugula salad, fig salad, summer recipes, summer salad

Servings:

Calories: 204kcal

Author: Shuang Shuang Liang

Ingredients

4 cups baby arugula
4 figs sliced
¼ cup crumbled goat cheese *
¼ cup walnuts
1 tbsp coconut sugar

Maple Dijon Vinaigrette

2 tbsp olive oil
1 tbsp Balsamic Vinegar
1 - 2 tsp Dijon Mustard
1 tsp maple syrup
Salt Pepper to Taste

Instructions

Candied Walnuts
Lightly grease a medium saucepan with cooking spray, spread a single layer of raw walnuts.
Sprinkle coconut sugar on top. Stir occasionally to make sure walnuts are coated with sugar and golden brown all over.
Toast for about 5 - 7 minutes medium heat, until golden brown.
Vinaigrette
In a small bowl or jar, mix together all the ingredients for the maple dijon vinaigrette.
Stir with a fork or shake it well to combine.
Fig Arugula Salad
Wash and dry the figs. Cut the stems then slice them in quarters or halves.
In a big mixing bowl, lightly toss the arugula, figs, and cheese together with vinegarette (adjust the amount based on your preference).
Once plated, drizzle extra vinegarette on top if needed. Toss on candied walnuts and serve.

Notes

* You can use goat cheese, gorgonzola, or crumbled blue cheese.

Omit the cheese for paleo option.

Nutrition