Fig Salad with Arugula & Pecans

• servings: 4 servings
• active time: 20 minutes
• total time: 15 minutes

Ingredients

1/4 cup red onion, thinly sliced

1/2 cup toasted pecans (or make these maple glazed pecans)

5 ounces baby arugula (about 6-7 cups)

6-8 figs, stems removed, quartered

10-15 basil leaves, torn

1/2 cup firm goat cheese, crumbled (use the kind in a log, or try gorgonzola)

3 tablespoons olive oil

2 1/2 tablespoons balsamic vinegar

1-2 teaspoons maple syrup

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon vanilla (optional)

Directions

If sensitive to red onions, thinly slice and soak in salted water for 15 minutes.

Toast pecans in a dry skillet over medium heat, stirring occasionally until fragrant and lightly toasted, about 5-6 minutes.

Place arugula, pecans, drained onions, and torn basil leaves in a large bowl. (At this point you could refrigerate until serving, placing figs and goat cheese overtop of the greens).

Drizzle the dressing ingredients into the salad bowl (or feel free to mix dressing together in a small jar or bowl first) tossing the salad until all the leaves are lightly coated. Add the figs and goat cheese, and lightly toss to incorporate.

Taste, adjust vinegar and maple to your liking, adding more if you prefer.

Serve immediately!

Nutrition

• Calories: 264
• Total Fat: 20.5 g
• Saturated Fat: 3.6 g
• Trans Fat: 0 g
• Cholesterol: 5.3 mg
• Sodium: 263 mg
• Total Carbohydrate: 19.4 g
• Dietary Fiber: 3.3 g
• Total Sugars: 15.3 g
• Protein: 4 g