This simple Fresh Fig Arugula Salad with Fig Feta Vinaigrette has the perfect balance of spicy, salty and sweet. It’s topped with a delicious fig feta vinaigrette that complements this salad perfectly!
I cannot believe a whole year has gone by already! The passing of my dad was a year ago this month, yet it seems as if it happened only a few months ago. I have never felt that level of pain before. It’s the kind of pain that transforms you. It’s been an amazing journey of sadness and joy! On many levels, my life has changed a lot, and on others, it feels like nothing has changed at all. The pain forced me to slow down and spend more time on myself and less time on the outer world.
During my healing journey, I focused on cooking, meditating, walking, food photography, painting backdrops, natural dying of wool yarn and knitting. This year I plan to continue down my spiritual healing journey with some added activities. I am finally putting my acupressure skills to work for the first time since I was 17. My friend Maggie and I attended an acupressure class my mom taught. Even though we both received certificates of completion, I still have a lot to learn.
Fresh Fig Arugula Salad with Fig Feta Vinaigrette
Ingredients
- Maple Caramelized Walnuts or Toasted Walnuts – or to taste - recipe below
- Fresh Fig Feta Vinaigrette – to taste - recipe below
- 8 Cups Arugula
- 1/2 Cup Red Cabbage
- 1/4 Red Onion - thinly sliced or diced
- 8 Fresh Figs – quartered your choice – or to taste
- 1/2 Cup Sheep Feta – crumbled – or to taste
Fig Feta Vinaigrette - you will have extra
- 3/4 Cup about 6 Fresh Figs – quartered
- 3 Tablespoons Feta Cheese
- 1/2 Cup Extra Virgin Olive Oil
- 1/4 Cup Champagne Vinegar
- 1 Tablespoon Lemon Juice - fresh squeezed
- 1/2 Teaspoon Dijon Mustard
- 1 Small Clove Garlic
- 1 Teaspoon Sea Salt
Maple Caramelized Walnuts - 2 Cups - you can half the recipe
- 2 Cups Raw Walnuts
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Teaspoon Sea Salt
Instructions
Walnuts
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Caramelized Walnuts
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Preheat the oven to 350 degrees.
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Line a large baking sheet with parchment paper.
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Add everything in a cast iron or saute pan and turn on the stove to medium heat.
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As soon as it starts to bubble, make sure to stir the whole rest of the time.
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When all moisture is gone, turn off the heat. About 8 minutes.
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Spread onto a parchment paper-lined baking sheet the best you can. Don’t worry about them sticking together, you can separate them when they are cool.
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Bake for 8 minutes and then transfer to a cooling rack.
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Wait until they are completely cooled. They will harden and become crystallized.
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Toasted Walnuts
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Preheat oven to 375 degrees
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Spread out the walnuts on a baking sheet. Toast walnuts until they start to brown and smell toasted for about 7 to 10 minutes.
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Make sure and check them frequently so they don’t burn. Cool completely.
Vinaigrette
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Cut the stems off the figs and put them into a food processor or blender along with all the other ingredients and puree until smooth.
Salad
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Arrange the washed arugula onto individual plates or a platter or a large bowl.
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Top with the red cabbage, feta, onions, walnuts and figs.
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Arrange on individual plates or mix everything in a large bowl. Dress to taste.
