Aside from being the most beautiful fruit out there, figs also contain small amounts of a wide variety of nutrients and are particularly rich in copper and vitamin B6.
Copper is a vital mineral aiding metabolism and energy production, as well as the formation of blood cells, connective tissues, and neurotransmitters. Vitamin B6 is a key vitamin necessary to help your body break down dietary protein and create new proteins. It also plays an important role in brain health.
Yes, they’re a bit higher in sugar content so I wouldn’t suggest eating them 3 meals a day, but they’re a perfectly acceptable addition to a meal. Just like this salad.
#Lettucebowandsay “UnFIGgin real how good, GOOD food can taste!”
Fig and Pear Salad + Poppyseed Vinaigrette
Ingredients
For the Salad:
- Arugula
- 2-3 Figs (sliced)
- 1 Green Anjou Pear (sliced)
- 1/4 Cup Walnuts (toasted if you have the time – see notes below!) 10 mins at 400) °
- 1/4 Cup Quinoa (cooked & optional – see notes below!)
- Fresh basil
For the Poppyseed Vinaigrette (enough for a few salads):
- 1/2 Cup EVOO
- 1/4 Cup Red Wine Vinegar
- 1 Tbsp Agave
- 1 Tbsp Poppy seeds
- 1 tsp Ground mustard
- Salt & pepper to taste
Instructions
- If adding some extra protein with quinoa – start by cooking. See notes section below!
- Combine all vinaigrette ingredients to dressing shaker or bowl and shake/stir
- Build the salad from top to bottom
- Layer dressing on top and enjoy!
Notes
Toasted walnuts: Preheat oven to 400°F. Spread walnuts evenly on a baking sheet. Once oven is warm – toast for ~10 until lightly brown.
Cooking Quinoa: Add dry quinoa to saucepan + double measurement of water + sprinkle of salt. Bring to a boil, then reduce to a simmer and cover with lid. Cook until quinoa has soaked up all the water ~10-15 mins. PRO TIP: If the quinoa’s outer ring has snapped, it should be done!
August Seasonal Fruits + Veggies
used in this recipe:
Click to find more recipes with these ingredients!