Fennel, fig and arugula - oh my! If you follow me on Instagram (and if you don't...then what are you waiting for?) you KNOW I'm already loving fig season.
I decided I needed a recipe where FIGS were the star. This salad is so simple, but it allows you to appreciate the natural goodness of the ingredients. I absolutely love arugula in my salads. It is peppery and crisp! I add a bit more volume to the salad with baby kale - not as harsh and fibrous as standard kale. It is lovely and delicate in salads and provides a great balance to your mix of greens.
Next let's talk salad toppings. Raw fennel bulb adds crunch with a subtle sweetness and provides a hint of licorice to the salad. Figs add such a great texture and flavor to this salad. I'm using Black Mission Figs in this salad, but really any variety will do. They have a smooth skin with a soft and chewy body filled with bursts of crunchiness from their seeds. The goat cheese rounds out this salad, providing a creaminess to the mix.
The dressing is just as simple as the salad. I didn't want to overpower the raw goodness of the salad components. All I've used to dress this salad is a simple Honey Balsamic Vinaigrette: olive oil, balsamic vinegar and honey. That's it. Celebrate the beauty of figs and try this salad ASAP!
Fennel, Fig and Arugula Salad
Prep Time: 10 minutes
For the salad:
- Arugula, 3 cups
- Baby Kale, 1 cup
- Fennel bulb, shaved or thinly sliced, 1 cup
- Figs, 8 (cut into halves or quarters)
- Goat Cheese, 4 oz
- Honey Balsamic Vinaigrette
For the Honey Balsamic Vinaigrette:
- Extra Virgin Olive Oil, 3 tbsp
- Balsamic Vinegar, 1.5 tbsp
- Honey (preferably Raw Honey), 1 tsp
- Water, 1 tbsp
- Mix together ingredients for the Vinaigrette.
- In a mixing bowl, combine arugula, baby kale and fennel. Toss with Honey Balsamic Vinaigrette.
- Plate salads and top with figs and goat cheese.
Nutritional info (Salad)
180 Calories - 5 g Protein, 26 g Carbs, 6 g Fat
Nutritional info (Dressing)
105 Calories - 0 g Protein, 3 g Carbs, 10.5 g Fat