Autumn Salad With Maple Glazed Walnuts + Fig Vinaigrette
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  • 10 mins Cook time: 20 mins Total time: 30 mins Serves: serves 2 Ingredients S A L A D 2 generous handfuls arugula ⅓ cup (330 ml) fresh peas
  • 2 fresh figs 2 medium beet roots 1 ounce feta cheese (optional) 40 gm (1½ oz) walnuts ½ tsp coconut oil 1 tsp maple syrup ¼ tsp sea salt V I N A I G R E T T E 1 fresh fig 3 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 clove garlic 3-4 tbsp water ½ tsp sea salt 1 tsp honey (optional, depending on how sweet your figs are) Instructions Preheat oven to 200 C (400 F) Wash, peel and slice the fresh beets and place on an oven rack. Sprinkle with salt + pepper and bake in the oven for about 15 mins until tender. Remove from the oven and leave to cool. Place all the dressing ingredients in a blender and blend on high until smooth. Add salt + pepper to taste and adjust as needed. Pour into a small jar and set aside. For the maple glazed walnuts, combine coconut oil, maple syrup and salt and mix well using a spoon. Add the walnuts and stir until they are covered in the oil + maple mixture. Place walnuts on a hot pan and roast for a couple of minutes until fragrant and the syrup starts to set. Transfer to a small bowl and leave to cool. Place arugula leaves on two plates. Add peas, sliced figs and roasted beet slices and toss lightly. Top with feta cheese, maple glazed walnuts + fig vinaigrette and add a touch of balsamic glaze to decorate. Serve immediately. Also great when served with grilled chicken breast. 3.2.2802



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