Fig, Blackberry and Candied Walnut Salad
Sometimes I feel like a broken record with this combination of fruit, cheese, nut, but it just never gets old. If you’re looking for a way to enjoy the beautiful figs in season, this is my number 1 recommendation. It’s simple and spotlights the figs in the best way.
PREP TIME
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COOK TIME
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INGREDIENTS
20
Serves: 2
Ingredients
- 3-53-53-5 Black Mission Figs, sliced in quarters
- 1/2 cup1/2 cup1/2 cup Blackberries
- 1/4 cup1/4 cup1/4 cup Organic Walnuts, maple spiced (recipe below)
- 1/4 cup1/4 cup1/4 cup organic Blue Cheese Crumbles
- 4 cups4 cups4 cups Arugula
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
- 1/2 cup1/2 cup1/2 cup Organic Walnuts
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil, or butter
- 1/4 tsp1/4 tsp1/4 tsp Salt
- 1/8 tsp1/8 tsp1/8 tsp Ground Cinnamon
- 1/4 tsp1/4 tsp1/4 tsp Chili Powder
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 clove1 clove1 clove Garlic
- 1/4 cup1/4 cup1/4 cup Rice Vinegar
- 1/4 cup1/4 cup1/4 cup White Balsamic Vinegar
- 1-3 Tbsp1-3 Tbsp1-3 Tbsp Honey
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- pinch pinch pinch Black Pepper
Maple Spiced Walnuts
White Balsamic Vinaigrette
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place arugula in a large bowl. Pour vinaigrette over and toss.
- If transferring to another bowl: Add in walnuts, blue cheese, blackberries, and figs and toss lightly- most of this will fall to the bottom, but when you transfer to another bowl, they’ll go to the top.
- If not transferring to another bowl: Add in about 3/4 of the toppings and toss very lightly. Then the rest of the toppings and don’t toss so they stay on the top.
- Season lightly with pepper and salt before serving.
- Preheat oven to 375.
- Spread walnuts onto a baking sheet. Bake for 6-8 minutes, until fragrant and slightly brown. Let cool slightly.
- Heat a medium saute pan over medium heat. Add in coconut oil or butter, salt, cinnamon, chili powder, and maple syrup and stir. Then immediately add in walnuts. Saute for about 1-2 minutes, stirring frequently to coat walnuts in butter and spices. Place in a bowl and let cool before serving. Can be stored in an airtight container for up to 2 weeks.
Maple Spiced Walnuts:
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My Notes:
About This Recipe
Show nutritional information
Egg Free Entrées Gluten Free Grain Free Pescetarian Salads Shellfish Free Side Dishes Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1126 |
| Fat: | 102 g |
| Carbohydrates: | 51 g |
| Protein: | 16 g |
| Cholesterol: | 26 g |
| Sodium: | 1202 mg |
| Fiber: | 8 g |
| Sugars: | 37 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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