Nuts for Figs Salad with Dijon Dressing - Bravabod
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Nuts for Figs Salad with Dijon Dressing

Valentina

This salad is perfect for when fresh figs comes into season. The juicy fruits are paired with toasted walnuts, tangy blue cheese, and bitter endive in a sweet-mustard dressing. Serve this as a light lunch salad or alongside a roasted protein of choice with extra dressing to drizzle over both. And heads up: don't skip out on toasting the walnuts, it really adds depth of flavor here.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-4 days w/o dressing


Shopping List
    Salad
  • 1/2 large bunch curly endive or escarole (Note 1)
  • 1/2 cup walnuts
  • 6 large fresh figs, sliced
  • 33333333/100000000 cup blue cheese Sweet Mustard Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon shallot, minced
  • 1 teaspoon apple cider vinegar (or another mild, clear vinegar)
  • salt & pepper, to taste

Instructions
  1. Step 1: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. The process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. You can also choose to bake them at 350°F for 6 to 8 minutes.
  2. Step 2: Stir together all dressing ingredients until smooth. Set aside.
  3. Step 3: Wash, dry, and chop the endive or escarole into bite-size pieces. Combine the greens, figs, cheese, and toasted nuts in a large mixing bowl.
  4. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side.

Recipe Notes

Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options.

Nutrition

This salad is perfect for when fresh figs comes into season. The juicy fruits are paired with toasted walnuts, tangy 'cheese', and bitter endive in a sweet-mustard dressing. Serve this as a light lunch salad or alongside a roasted protein of choice with extra dressing to drizzle over both. And heads up: don't skip out on toasting the walnuts, it really adds depth of flavor here.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 2-4 days w/o dressing


Shopping List
    Salad
  • 1/2 large bunch curly endive or escarole (Note 1)
  • 1/2 cup walnuts
  • 6 large fresh figs, sliced
  • 1/4 cup soft nut-based cheese, crumbled (store-bought or homemade) Sweet Mustard Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon shallot, minced
  • 1 teaspoon apple cider vinegar (or another mild, clear vinegar)
  • salt & pepper, to taste

Instructions
  1. Step 1: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. The process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. You can also choose to bake them at 350°F for 6 to 8 minutes.
  2. Step 2: Stir together all dressing ingredients until smooth. Set aside.
  3. Step 3: Wash, dry, and chop the endive or escarole into bite-size pieces. Combine the greens, figs, cheese, and toasted nuts in a large mixing bowl.
  4. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side.

Recipe Notes

Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options.

Note 2: Any robustly flavored store-bought or homemade plant-based cheese will work here. Raw pumpkin seeds or crumbled bacon could also be substituted.

Nutrition

This salad is perfect for when fresh figs comes into season. The juicy fruits are paired with toasted walnuts, tangy 'cheese', and bitter endive in a sweet-mustard dressing. Serve this as a light lunch salad or alongside a veggie burger or quinoa with extra dressing to drizzle over both. And heads up: don't skip out on toasting the walnuts, it really adds depth of flavor here.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-4 days w/o dressing


Shopping List
    Salad
  • 1/2 large bunch curly endive or escarole (Note 1)
  • 1/2 cup walnuts
  • 6 large fresh figs, sliced
  • 1/4 cup soft nut-based cheese, crumbled (store-bought or homemade) Sweet Mustard Dressing
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon lemon juice
  • 1/2 tablespoon shallot, minced
  • 1 teaspoon apple cider vinegar (or another mild, clear vinegar)
  • salt & pepper, to taste

Instructions
  1. Step 1: Spread the nuts in a single layer in a wide frying pan. Toast the nuts over medium heat until they're golden and fragrant. Keep stirring the nuts often here. Nuts can go from toasted to burnt very quickly, so don't take your eyes off of them. The process should only take about 3 to 5 minutes. Once toasted, remove from the pan to stop the cooking process. You can also choose to bake them at 350°F for 6 to 8 minutes.
  2. Step 2: Stir together all dressing ingredients until smooth. Set aside.
  3. Step 3: Wash, dry, and chop the endive or escarole into bite-size pieces. Combine the greens, figs, cheese, and toasted nuts in a large mixing bowl.
  4. Serve: Add the dressing, to taste, and toss to coat. Serve any additional dressing on the side.

Recipe Notes

Note 1: Curly endive is a naturally bitter green that's super good for you. If you can't find it, try using: Belgian endive, radicchio, mustard greens, and/or dandelion greens. Escarole and/or arugula are other milder options.

Note 2: Any robustly flavored store-bought or homemade plant-based cheese will work here. Raw pumpkin seeds may also be substituted in a pinch.

Nutrition

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Nuts for Figs Salad with Dijon Dressing

PT20M 1/2 large bunch curly endive or escarole (Note 1) 1/2 cup walnuts 6 large fresh figs, sliced 33333333/100000000 cup blue cheese 3 tablespoons extra-virgin olive oil 1 tablespoon honey 1 tablespoon dijon mustard 1/2 tablespoon lemon juice 1/2 tablespoon shallot, minced 1 teaspoon apple cider vinegar (or another mild, clear vinegar) salt & pepper, to taste Gluten Free Paleo Vegan 3 Servings Ingredients:

3 Servings

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