Fig Salad

Ingredients

• 5 oz bag arugula
• 10 fresh figs, sliced
• ½ log Goat cheese
• 1 cup apples, chopped
• ¼ cup dried cranberries
• ¼ cup pecans

Balsamic Dressing

• ⅓ cup balsamic vinegar
• ⅓ cup olive oil
• 1 Tablespoon maple syrup
• 1 teaspoon dijon
• 1 teaspoon minced garlic
• ½ teaspoon sea salt
• 1 teaspoon fresh basil and/or thyme (or 1/2 teaspoon dried), optional

Instructions 

1. Prepare dressing by adding all ingredients into a small bowl. Whisk together until smooth.
2. Assemble salads by layering 1/2 of the arugula, figs, cheese, apples, cranberries and pecans in two separate bowls. Drizzle with desired amount of dressing and serve.

Notes

• Arugula: Your favorite leafy green will work as a sub for the arugula. 
• Goat Cheese: If you need this salad to be dairy-free, skip the cheese or use a vegan cheese. 
• Pecans: Feel free to sub in any nut or seed in place of the pecans. 
• Toasted pecans: If you want to toast the pecans simply spread them out on a baking sheet and toast in a 350°F oven for about 6-8 minutes. Remove from the oven and let cool. 
• Dressing: Want to switch up the dressing? This creamy poppyseed dressing, red wine vinaigrette, white balsamic vinaigrette or creamy balsamic vinaigrette would be delicious on this salad!