A “Figgy” Fall Salad
Serves 4 as a side salad
Servings: 4 servings
Ingredients
- 1/2 cup unsalted almonds roughly chopped
- 2 tablespoons fruity olive oil
- 1 tablespoon organic unfiltered apple cider vinegar
- 1 teaspoon organic honey
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Meyer lemon zest - or the zest of any lemon
- 1/4 teaspoon ground black pepper
- 4 cups organic cool weather baby greens
- 8 organic ripe black figs halved
- 1/2 large, organic Granny Smith apple cored and chopped
- 4 ounces goat cheese crumbled
Instructions
- Toast the chopped almonds in a small skillet over medium heat. As soon as you smell the almonds, give the skillet a shake and toast for one more minute. Remove from heat and set aside.
- Whisk the olive oil, vinegar, honey, mustard, and lemon zest together in a large salad bowl.
- Add the greens, figs, apple, goat cheese crumbles, and toasted almonds. Toss gently with the vinaigrette. Serve at once.
Nutrition
Calories: 338kcal | Carbohydrates: 29g | Protein: 10g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 123mg | Potassium: 451mg | Fiber: 5g | Sugar: 21g | Vitamin A: 890IU | Vitamin C: 12.6mg | Calcium: 127mg | Iron: 1.8mg