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Arugula Fig Salad with Balsamic Vinaigrette


  • Author: Ben Anderson
  • 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

Scale
  • 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

  1. Begin by quartering your dried figs.
  2. Rinse the blueberries.
  3. Cut your nectarine into slices.
  4. In a large bowl combine the baby arugula, blueberries, nectarine, figs and crumbled blue cheese.
  5. Prepare your balsamic vinaigrette by combining the balsamic glaze, avocado oil, apple cider vinegar and salt in a small bowl and mixing.
  6. Pour your vinaigrette over the salad and mix with tongs making sure to fully cover the arugula.
  7. 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