Fig, Blackberry and Candied Walnut Salad (Edit recipe)

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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.

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PREP TIME

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COOK TIME

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INGREDIENTS

20

Serves: 2

Ingredients

3-5 Figs, Black Mission, sliced in quarters
1/2 cup Blackberries
1/4 cup Walnuts, maple spiced (recipe below)
1/4 cup Blue Cheese Crumbles
4 cups Arugula
1/2 cup Extra Virgin Olive Oil

Maple Spiced Walnuts

1/2 cup Walnuts
1 Tbsp Coconut Oil, or butter
1/4 tsp Salt
1/8 tsp Cinnamon, Ground
1/4 tsp Chili Powder
1 Tbsp Pure Maple Syrup

White Balsamic Vinaigrette

1 clove Garlic
1/4 cup Rice Vinegar
1/4 cup Vinegar, White Balsamic
1-3 Tbsp Honey
1/2 tsp Sea Salt
pinch Black Pepper

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Process

Cook Mode

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.

Maple Spiced Walnuts:

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1083
Fat:	102 g
Carbohydrates:	39 g
Protein:	16 g
Cholesterol:	26 g
Sodium:	1203 mg
Fiber:	6 g
Sugars:	26 g
Sugar Alcohol:	0 g
Calculated per serving.