Delicious Fig & Apple Savory Salad
Life has been so busy lately between launching the book, family weekend at college, and hosting a French exchange student. Today we’re heading to Cape Cod for a day trip and tomorrow we’ll be at the Arts Walk in Hingham at Acquire Good. All fun things! I’ve been wanting to share this delicious fig & apple savory salad with you for over a week! We made it for lunch and it felt luxurious but also super simple.
Tastes of the Season
I love that this simple salad blends the tastes of the season. What I love about it:
- sweet and velvety soft figs (from our plant)
- tangy crunchy apples (from our tree)
- toasted walnuts
- creamy goats cheese
The apples and figs in the supermarket are so fresh this time of year too.
Luke’s Fig Tree
We gifted Luke a fig tree. I’m not sure if it was his birthday or for Father’s Day, but this is the first year it really established and it had soooooo many fig on it:
We got him a Chicago Hardy as it’s supposed to do well in the Northeast with our freezing winters. My mom told me about her Sicilian father and how he used to help his friend dig up and bury the fig tree every year. I can’t imagine how hard that would be each year, instead we cover our fig in burlap to prevent it from dying in the winter.
Fig & Apple Savory Salad
This salad is delicious! It works as a side salad but you could also add grilled chicken to make it a meal (as we did for lunch). I love getting the Trader Joe’s grilled chicken packages. Our favorites are the lemon chicken, balsamic chicken, and the chili lime chicken.
More Fall Recipes You Might Enjoy
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Fig & Apple Savory Salad
Ingredients
- Fresh Salad Greens Arugula and Romaine
- 1 handful walnuts chopped and toasted
- 5 figs quartered
- 1 apple cut in large slices
- 1 cup goat cheese crumpled
- 1 handful parsley chopped
- 1 grilled chicken breast optional
For Homemade Dressing
- 3 Tablespoons olive oil extra virgin
- 1 Tablespoons balsamic vinegar
- 1 Teaspoon mustard dijon
- 1 Teaspoon maple syrup
Instructions
- Wash all your produce and place the lettuce leaves in a bowl.
- Quarter figs, slice apples, and chop walnuts. Lightly toast walnuts in a cast iron or non stick pan without oil.
- Add all ingredients of the salad to a bowl including the goat cheese. In a separate bowl mix together the homemade maple balsamic vinegette ingredients. Add dressing as needed. I would go light first and toss to combine. Then serve the salad on a platter scattered with chopped fresh parsley.
