Fig Salad #FallFlavors

 I love fresh figs.  Maybe they are special to me because they are only available for a few weeks each year, and I live in Michigan, where we don't grow figs.  True, I enjoy fig jam, fig newtons, and dried figs year-round, but I'm always excited when I find fresh ones at the market and eagerly pay a small fortune to bring home a case.

Today is the second day of Fall Flavors Week........

Jolene of Jolene's Recipe Journal hosts this annual event that I look forward to each year.  I strive to eat seasonally, and I love when the weather starts to cool and my body starts craving warm comfort foods.

Let's see what recipes are being shared today.......

• Caramelized Onion Savory Scones by The Spiffy Cookie
• Sweet Potato and Ham Quiche with Dill & Nutmeg by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Apple Streusel Cookies by Karen’s Kitchen Stories
• Spiced Pear Vanilla Quick Bread by A Little Fish in the Kitchen
• Apple Cider Donut Cake by Hezzi-D's Recipe Box
• Maple Pumpkin Creme Brulee by Art of Natural Living
• Apple Cheddar Rosemary Bread by Blogghetti
• Apple Cinnamon Steel Cut Oats by Magical Ingredients
• Fig Salad by A Day in the Life on the Farm
• Apple Cider Snickerdoodles by Jolene's Recipe Journal
• Miso Glazed Kabocha Squash by A Kitchen Hoor's Adventures

Fresh Figs are still available.  Make sure you grab some to celebrate the season with this wonderful salad.

Yield: 4 servings

Author: Wendy Klik

Fig Salad

Sharp, spicy arugula; sweet, tender figs; creamy, tangy feta cheese; and honey-roasted almonds drizzled with balsamic vinaigrette.

Prep time: 5 MinTotal time: 5 Min

Ingredients

• 4 cups baby arugula, washed and dried
• 6-8 fresh figs, quartered
• 1/2 c. honey-roasted sliced almonds
• 1/2 c. crumbled blue cheese
• 3 T. olive oil
• 2 T. balsamic vinegar
• 1 t. honey
• salt and pepper, to taste

Instructions

1. Place the arugula on a large platter.
2. Arrange the figs on top of the arugula, scatter the almonds over the top, and sprinkle with the cheese.
3. Whisk together the olive oil, vinegar, honey, salt, and pepper. Drizzle over the salad and serve.

Nutrition Facts

Calories

291

Fat (grams)

21 g

Sat. Fat (grams)

4 g

Carbs (grams)

24 g

Fiber (grams)

4 g

Net carbs

19 g

Sugar (grams)

18 g

Protein (grams)

6 g

Sodium (milligrams)

271 mg

Cholesterol (grams)

17 mg

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Property of A Day in the Life on the Farm