Sunday, September 08, 2013

Arugula and Figs Salad


How is the weather at your end?  It is hot and humid where I am.  I tend to eat more salads; therefore, this blog is simple and to the point.  I consumed a similar type of salad last July at a banquet of a friend's daughter's big wedding.  A few vegan items were served at the wedding and I like the salad containing arugula, chopped apple, sliced dried black mission figs, roasted almonds and refreshing, citrus-y, pungent dressing.  It was really good that I had seconds of the salad.  Since then I have recreated it at home and added more items into the salad such as grape tomatoes and cannellini or great northern beans.  I named it Arugula and Figs salad even though there are more than just arugula and figs in it. I really love the salad ingredients combination.  The additional of white beans added an earthy taste to it.   This salad can be a light meal by itself and is a great meal to eat and prepare during the hot weather.

I am using Made in Nature Black Mission Figs (dried and unsulfured).  This product is also organic and non-GMO.

 I suppose you can use fresh figs but somehow I like the chewy dried figs in the salad.  The texture is in contrast with the crunchy chopped apples and roasted almonds.

Below are the salad ingredients I used:

From left, clockwise:  Fuji apple, arugula, dried figs, grape tomatoes, and roasted blanched almonds (beans are not pictured).
For the salad dressing, I use my favorite Roasted Walnut Oil and Orange Muscat Champagne Vinegar from Trader Joe's.  You can use other vinegar such as Fig Vinegar, Rice Vinegar, or any other white vinegar.  Additional squeezed of fresh orange or lime are nice but they are optional.  I have done it without the citrus juice and it is delicious. You can also use other type of oil such as olive oil, almond oil, grapeseed oil, etc.

Roasted Walnut Oil and Champagne Vinegar are my favorites.
Arugula and Figs Salad
Serve 4-6 

Printable Recipe

Ingredients:
1 box fresh arugula about 8-10 oz. (rinsed and drained, use a salad spinner to get rid or excess water)
1 can (15 oz.) Cannellini or Great Northern Beans (organic if possible), rinsed and drained
6-8 dried black mission figs
1 cup roasted blanched almonds
1-2 Fuji apples (or other crisp apples), peeled, cored, and chopped
1.5 cups grape tomatoes

Salad dressing ingredients:
2-4 Tbsp. Roasted Walnut Oil  (use 2 for lower calorie dressing)
4 Tbsp. Orange Muscat Champagne Vinegar
1/2 Tbsp. Agave Nectar
3/4 tsp. salt
1/2 tsp. freshly ground black pepper.
1/4 cup fresh squeezed orange juice (from 1/2 orange) or fresh squeezed lime juice (from 1/2 lime), optional


  1. Combine oil and vinegar, whisk until the mixture is emulsified.
  2. Add agave nectar, salt, black pepper, and citrus juice.  Combine by a whisk again and set aside.
  3. Slice dried figs crosswise thinly, remove the tough stem and top.
  4. Combine with other salad ingredients.  To keep chopped apples from browning, you can squeeze some lime juice on them and combined.
  5. At serving time, combine the salad dressing and toss.

Enjoy this refreshing salad!

1 comment:

Kristen said...

These are two of my very favorite things - figs and arugula. I never would have thought to put them together. Thanks for the inspiration!