Arugula and Fresh Fig Salad

Did you know that figs are a flower, not a fruit? It’s actually the “infructescence” or “false-fruit” in which the flower and seeds are born. Fruit or not, I think figs are delicious! If you pick them a little green, they are plump, firm and almost savory or tart. Pick them once they’ve ripened to a deep purple, they are soft, luscious and incredibly sweet.

This salad plays the sweetness of the figs against the peppery arugula and subtly sharp red onion. The walnuts add a nice earthy flavor and crunch. The creamy, slightly cream-cheesy dressing rounds out the whole thing. I hope you love it as much as I do!

Ingredients
4-6 C Baby arugula
8-10 fresh figs, quartered
1/2 C red onion slices, quartered
1/4 C walnut halves

dressing
2 Tbsp Kite Hill Plain Cream Cheese Style Spread
1/4 C Balsamic vinegar
1/2 C Avocado oil
Pinch of pink Himalayan sea salt

Method

Use immersion blender to emulsify cheese, vinegar, oil, and salt.

Toss arugula, figs, walnuts and red onion.

Pour about half (more if desired) of the dressing over the salad and toss. Save the remaining dressing for up to 3 days in the refrigerator. Blend before next use (it will separate).

Enjoy as a main course or on the side!

Arugula and Fresh Fig Salad Recipe [paleo, primal, gluten-free]

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Arugula and Fresh Fig Salad

  • Servings: 4-6
  • Time: 5 minutes
  • Difficulty: easy
  • Print

Ingredients
4-6 C Baby arugula
8-10 fresh figs, quartered
1/2 C red onion slices, quartered
1/4 C walnut halves

dressing
2 Tbsp Kite Hill Plain Cream Cheese Style Spread
1/4 C Balsamic vinegar
1/2 C Avocado oil
Pinch of pink Himalayan sea salt

Method

1. Use immersion blender to emulsify cheese, vinegar, oil, and salt.

2. Toss arugula, figs, walnuts and red onion.

3. Pour about half (more if desired) of the dressing over the salad and toss. Save the remaining dressing for up to 3 days in the refrigerator. Blend before next use (it will separate).

4. Enjoy as a main course or on the side!

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