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Fig and Pear Salad + Poppyseed Vinaigrette

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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!
Course: Salad
Keyword: Plant-based, Vegan