This Arugula Fig Salad is a light and fun spring dish, topped with nutrient dense walnuts and figs and drizzled with an easy to make balsamic dressing.
Have you been on a salad hiatus for the winter? It's so easy to avoid salad when all the hearty winter veggies are in season. Personally, I still eat salad every day during the colder months, but not anything fancy -- just some greens and beans.
Now that it's approaching spring, I feel like we can all safely step out of hibernation and start eating fun salads again. This Arugula Fig Salad is definitely fun. But not complicated. In my opinion, salad should not be a lot of work.
Sure, if you're having a dinner party, maybe you should spend more than 5 minutes on your salad. But for your every day greens, quicker is better. God gave us all more important things to do than prep salad.
The good news: you can whip up Arugula Fig Salad AND the Balsamic dressing in less than 5 minutes.
Step 1. As the name suggests, we'll start with arugula for the base. Arugula is part of the cruciferous vegetable family and a leafy green. (That means double check marks for you if you're following Dr. Greger's Daily Dozen!) It is filled with vitamins and minerals you need and starts out this salad with a delicious peppery taste.
Step 2. To the arugula, we'll add some chopped, dried figs. The reason this salad takes more than 3 seconds to throw together is because you'll probably want to cut your figs into bite-sized pieces. Figs usually come dried whole and I don't know about you, but I have a pretty small mouth and can't fit a whole fig in my mouth at one time :) I love adding a source of sweetness to a salad. It balances perfectly with the arugula. Plus, dried figs have tons of good-for-you fiber (a nutrient we should all try to eat more of).
Step 3. Next, we'll sprinkle on some walnuts. Walnuts are basically superfoods. They are packed with omega-3s, protein, and fiber. They taste great too!
Step 4. For the dressing, we'll stir up a simple balsamic vinaigrette. Normally, I just drizzle balsamic vinegar on my salads, but I went for a kick with this dressing by whisking in some Dijon mustard and some garlic powder. When i say kick, I mean kick. You should DEFINITELY taste the dressing before you dump it on your salad. If you think it's too strong for you, add some water until it's mild enough for you.
Step 5. Then, drizzle your the balsamic dressing on your salad and enjoy!
Jesus thank you for the seasons, for giving us different foods during each part of the year. We are so thankful for the variety of flavors and choices of ingredients that you give us. Amen.
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This Arugula Fig Salad is a light and fun spring dish, topped with nutrient dense walnuts and figs and drizzled with an easy to make balsamic dressing.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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