Fig and Arugula Salad

Fig Arugula Salad

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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

Recipe Ingredients
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

Recipe Preparation
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?

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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