There is really nothing better than the sweet, juicy figs in mid-September. These little gems are not only addictively delicious, they are packed with health benefiting phytonutrients, anti-oxidants and vitamins. I especially love them in this pretty fall salad. The sweetness of the figs balances perfectly with the bitter arugula, earthy walnuts and creamy feta. Enjoy!
- 4 cups baby arugula
- 1-pint black mission figs, cut into eighths
- ½ cup walnuts
- ½ cup crumbled goat cheese
- ½ cup dried cranberries, optional
- Balsamic Vinaigrette Dressing:
- 1 Tablespoon minced shallots
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- ¼ cup olive oil
- ½ teaspoon salt
- fresh ground pepper
- Preheat oven to 350 degrees F. Spread walnuts in a single layer on a small baking sheet. Roast for 5-10 minutes until fragrant and toasted, stirring halfway through. Alternatively, you can toast them in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes. Let cool while you prepare the vinaigrette.
- In a small bowl or jar with tight fitting lid, combine shallots and balsamic vinegar and let sit for 5-10 minutes. Add honey, salt, pepper and olive oil and whisk or shake well.
- Place the arugula, walnuts, goat cheese, cranberries (if using) and figs in a salad bowl.
- Gently toss salad with desired amount of dressing and serve.
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