Fresh Fig Salad for Mid Autumn Festival and Ma'a El Salama #SundayFunday

 Fresh figs are available here in Michigan for just a short while in early fall.  I always buy a case (or two) but they have a very short shelf life so you need to use them quickly.  This amazing salad is a great start to a fig-centric feast.

The Sunday Funday Bloggers are sharing Fall Flavors to celebrate Mid Autumn Festival......

Stacy of Food Lust People Love is hosting this week and invited us to join her in celebrating Mid Autumn Festival which is held between mid-September and early October each year.  We were to bring a dish that celebrates Fall Flavors.  Let's take a look at what is on the buffet today........

• Creamy Cucumber Pasta Salad from Amy's Cooking Adventures
• Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love. & Luck Survive Despite a Whiskered Accomplice 
• Fresh Fig Salad from A Day in the Life on the Farm
• Golden Moon Milk from Culinary Cam
• Instant Pot Pumpkin Sambar from Cook with Renu
• Keto Chilled Cucumber and Avocado Soup from Sneha's Recipe
• Smashed Potatoes from Karen's Kitchen Stories
• Warm Root Salad with Pomegranate Molasses Dressing from Food Lust People Love

I'm excited to be able to attend this event this morning because I also need to say Ma'a El Salama.  This is Goodbye in Egyptian, which is where I am off to this afternoon.  We will be leaving for the airport around 4 PM and will be arriving in Cairo at 1 AM on Tuesday.  Luckily we have all of Tuesday to recover from the journey because on Wednesday the fun begins....3 days of touring Cairo, 4 days on a Nile cruise with excursions each day before docking and loading onto a bus for a 3-hour drive to the Red Sea where we will spend a full week on a live aboard, diving and relaxing.  

I am very excited and hope to be able to share some of my trip with you when I have downtime and internet access.  I'm not sure how often that will be but I will definitely have a recap of the vacation once I get home.

In the meantime, have a happy Autumn Festival....

Salad, Vegetables, Figs, Side Dishes, Starters, First Courses

Vegetables, Salads

American

Yield: 6 servings

Author: Wendy Klik

Fresh Fig Salad

Mixed Greens topped with Fresh Figs, Toasted Walnuts, and Creamy Goat Cheese before being drizzled with Tangy Walnut Vinaigrette.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 5-6 cups mixed greens of choice
• 3-4 fresh figs, quartered
• 1/2 c. toasted walnuts, coarsely chopped
• 2-4 oz. fresh goat cheese, crumbled
• 1/4 c. olive oil
• 2 T. walnut oil
• 2 T. red wine vinegar
• 1 t. Dijon mustard
• salt and pepper, to taste

Instructions

1. Wash and dry your greens and place onto a large platter. Place the figs on top of the greens, and sprinkle the nuts and cheese over the top.
2. Place the olive oil, walnut oil, vinegar, mustard, salt and pepper into a glass jar with a lid. Shake until emulsified.
3. Drizzle the desired amount of dressing over the salad and serve with any remaining dressing on the side.

Nutrition Facts

Calories

249.71

Fat (grams)

23.02 g

Sat. Fat (grams)

4.34 g

Carbs (grams)

8.17 g

Fiber (grams)

1.54 g

Net carbs

6.63 g

Sugar (grams)

5.14 g

Protein (grams)

4.83 g

Sodium (milligrams)

104.23 mg

Cholesterol (grams)

6.52 mg

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