This flavorful arugula fig salad with balsamic vinaigrette packs a ton of calcium and other great vitamins and minerals into one bowl. Not only does this salad include figs, it also incorporates blueberries and sliced nectarines with a topping of crumbled goat cheese and sliced almonds.
Arugula Fig Salad with Balsamic Vinaigrette
This recipe is fairly simple but contains some great flavor profiles and a great amount of vitamins and minerals. We specifically wanted to publish this recipe, because it is a recipe that contains great sources of calcium. While this salad has very little in the way of dairy, calcium is hidden in a number of the ingredients. This includes the the arugula, figs, almonds and of course the goat cheese. The blueberries and nectarines not only balances the stronger flavors of the arugula and figs, but also adds important anti-oxidants and vitamin C. So if you are looking to increase your calcium intake, this salad will definitely do the trick.
Bringing this salad together
To start this recipe, rinse a cup of blueberries, quarter a cup of dried figs and slice one to two nectarines. Combine the blueberries, figs and nectarines to a large bowl with 2.5 ounces of baby arugula. Next, in a small bowl add 1 tbsp. of balsamic glaze, 1 tbsp. of avocado oil, 1 tsp. of apple cider vinegar and a 1/4 tsp. of salt. Mix the balsamic vinaigrette well and pour over the arugula and fruits in the larger bowl. Toss the salad in the bowl with tongs making sure that the arugula is fully covered in the vinaigrette. You can then serve the salad into individual bowls and top with sliced almonds and crumbled goat cheese.
Enjoy!
For more salad recipes try our No Dressing Salad as well as our Mexican Broccoli Salad.
Arugula Fig Salad with Balsamic Vinaigrette
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This flavorful arugula fig salad with balsamic vinaigrette packs a ton of calcium and other great vitamins and minerals into one bowl. Not only does this salad include figs, it also incorporates blueberries and sliced nectarines with a topping of crumbled goat cheese and sliced almonds.
Ingredients
- 2.5 ounces of baby arugula
- 1 cup of blueberries
- 1 cup of quartered dried figs
- 1 sliced nectarine
- 1/2 cup of sliced almonds
- 1/4 cup of crumbled goat cheese
- 1 tbsp. balsamic glaze
- 1 tbsp. avocado oil
- 1 tsp. apple cider vinegar
- 1/4 tsp. salt
Instructions
- Begin by quartering your dried figs.
- Rinse the blueberries.
- Cut your nectarine into slices.
- In a large bowl combine the baby arugula, blueberries, nectarine, figs and crumbled blue cheese.
- Prepare your balsamic vinaigrette by combining the balsamic glaze, avocado oil, apple cider vinegar and salt in a small bowl and mixing.
- Pour your vinaigrette over the salad and mix with tongs making sure to fully cover the arugula.
- Serve in bowls and top with the sliced almonds.
Notes
If you cannot find tangerines, then a sweet apple can be substituted.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
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