Fresh or dried, figs are a great way to add more fiber to your diet. Did you know that just one serving of six figs provides 5 grams of dietary fiber and nearly 500 milligrams of potassium? You’ll also get some calcium and magnesium, all for about 125 calories.
Serve this winter salad as a first course at dinner, or for a light lunch. Want more fig recipes? Be sure to check out Roasted Figs with Honey and Gorgonzola.
Yield: 6 servings
12 – 18 fresh figs, any variety
4 cups baby spinach
2 cups arugula
1 cups pecans, toasted
1/2 cup Gorgonzola, crumbled
1/4 cup dried cranberries
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
1. Rinse the figs and slice in half.
2. In a small bowl, whisk to combine the balsamic vinegar, olive oil, salt, and pepper.
3. In a medium bowl, combine the figs, arugula, spinach, Gorgonzola, cranberries, and pecans. Toss gently and serve immediately.
Editor’s Note: What’s your favorite way to prepare figs?