Fig Salad
Fall in love with salad! This beautiful Fig Salad is made with syrupy figs and crunchy walnuts on a bed of lettuce then topped with a homemade sweet honey balsamic dressing. It's absolutely divine!
Servings: 2 servings
Calories: 792kcal
Ingredients
Fig Salad
- ¼ cup walnuts (chopped, pecans or almonds can be used instead)
- 3 cups lettuce (we use a combination of spring mix and arugula)
- 5 fresh figs (cut in halves, quarters or diced)
- ¼ cup feta cheese
- 2 grilled chicken breasts (sliced)
Balsamic Dressing
- ½ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoons fresh rosemary (finely chopped, 1/2 teaspoon of dried rosemary can be used instead)
Instructions
Fig Salad
- Toast the walnuts by heating a small frying pan over medium heat. Add the nuts and toast for 5-7 minutes. Stir frequently and keep a close eye on them to prevent burning. Remove to a plate to cool.¼ cup walnuts
- Assemble the salads by dividing the lettuce between two plates. Add equal amounts of the figs and sprinkle the walnuts and cheese.3 cups lettuce, 5 fresh figs, ¼ cup feta cheese
- Place the sliced chicken breasts on top.2 grilled chicken breasts
- Make the dressing by combining the olive oil, vinegar, Dijon mustard, honey, and chopped rosemary to a mason jar. Secure the lid and shake well.½ cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 2 teaspoons fresh rosemary
- Drizzle the balsamic dressing over the salads.
- Serve immediately.
Notes
Tips and Techniques
- If you need to cook the chicken, brush both sides with olive oil and season with salt and pepper. Grill for approximately 5 minutes per side at 400°F. Let rest at least 10 minutes before slicing.
- To stretch the salad to more servings and use as a side, simply divide the ingredients to four plates instead of two. Or assemble all of the ingredients into a large serving bowl.
- If you don’t have a mason jar to make the salad dressing in, you can use any container with a tight-fitting lid, or a bowl and whisk.
- Store undressed salad in an airtight container in the refrigerator. Consume within a day or two for best results.
Nutrition
Serving: 1serving | Calories: 792kcal | Carbohydrates: 34g | Protein: 60g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Cholesterol: 163mg | Sodium: 371mg | Potassium: 976mg | Fiber: 6g | Sugar: 26g | Vitamin A: 840IU | Vitamin C: 6mg | Calcium: 200mg | Iron: 4mg