Roasted Fig Arugula Salad with Maple Tahini with juicy roasted figs, toasted walnuts, and an oil-free maple tahini dressing. Perfect for fall salads!
The other day I asked on Instagram if anyone could name a fruit sexier than a fresh fig.
My brother-in-law did chime in with a cheeky “Rambutan!” comment.
I also got several Passion Fruit and Pitaya responses, all very good contenders, boys and girls, but have you tried roasted figs before?
Now my main contender for the fruit beauty pageant.
They’ve got looks, taste, and a pretty intriguing backstory about being an inverted flower pollinated by a female wasp (I just did my research on this– did you know??).
Oh, and they’re absolutely delicious in this simple Roasted Fig & Arugula Salad with Maple Tahini that’s perfect to jazz up your fall meal prep!
*mic drop*
Figs; A New Era
My life is now divided into two eras, friends.
BRF and ARF.
Before Roasted Figs and After Roasted Figs, duh.
The idea came from a recipe in the Tone It Up Fall challenge that I’m loosely participating in.
There’s been a bit of a salad hiatus here at F&V because I sold my soul to roasted veggies for the season, so this salad has been a fresh interlude in my 5-course day!
I threw them on a baking sheet haphazardly with a drizzle of avocado oil and balsamic to bake.
Fifteen minutes later I was in a full out fig frenzy.
Their already juicy interiors came out even juicier with a sticky sweet balsamic glaze that’s simply irresistible.
What’s Inside This Salad
I may have mentioned before that 99% of the time there isn’t fruit in my salad.
So when I do DO a fruit salad, I like to go all out and make it a full on fruit and nut salad.
This mixture is super simple to let those sexy roasted figs shine.
Nutty arugula, hearty quinoa, sliced scallions, and toasted walnuts complement the sweetness of the figs.
Then I mixed up a super simple oil-free maple tahini dressing to wrap everything up in a creamy maple finish.
YUM.
Easy to Make, Easier to Eat
Usually when I recipe test things take several attempts to get “just right”.
The best recipes, though, always seem to happen to me when I’m totally laid back about the results.
This salad, for example, managed to come together on the first attempt; a testament to how easy it is to whip up!
I experience that rare foodie moment where the ingredients, taste, and appearance all aligned with a chorus of angels singing louder with each fig-full.
I hope you have one of those moments when you recreate it at home!
How to Enjoy It
This Roasted Fig Arugula Salad is perfect to enjoy this fall to mix up your lunch routine!
You can easily roast and toast everything in advance to assemble on the spot or meal prep for lunch on the go.
If you’re looking for a little more protein, try adding chickpeas or lentils.
I’m loving adding hemp hearts to mine for an extra boost.
If you have leftover roasted figs, bask in gratitude and throw them on everything!
If You Make This Roasted Fig Arugula Salad, Let Me Know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more frisky fall salads, check out my Cranberry Apple Walnut Kale Salad, Fall Harvest Salad, and Delicata Quinoa Pesto Power Bowl.
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XO Lauren
Roasted Fig Arugula Salad
- Total Time: 25 mins
- Yield: 3-4 servings
- Diet: Vegan
Description
Roasted Fig Arugula Salad with Maple Tahini with juicy roasted figs, toasted walnuts, and an oil-free maple tahini dressing. Perfect for fall salads!
Ingredients
Roasted Fig Arugula Salad
- 8 fresh figs, stems twisted off and quartered
- 1/2 TBSP avocado oil (optional)
- 1/2 TBSP balsamic vinegar
- 3 cups cooked quinoa (any color)
- 1⁄2 cup toasted walnuts, chopped
- 1⁄2 cup green onion, green parts only, thinly sliced
- 4 cups arugula
Maple Tahini Dressing
- 1/4 cup runny tahini
- 1 tsp maple syrup
- 1 TBSP lemon juice
- 1/4– 1/2 cup filtered water (+more to reach desired consistency)
- 1/4 tsp Himalayan sea salt
- pinch of black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Arrange the quartered figs on the baking sheet and drizzle them with a tiny bit of avocado oil and balsamic vinegar.
- Transfer the pan to oven and bake the figs for 10-15 minutes, or until they’re soft, juicy, and glazed. In the last 2-3 minutes of cooking, scoot the figs over and add the walnuts to the sheet to lightly toast, if desired.
- Make your maple tahini by adding all dressing ingredients to a high-speed blender and blend until it’s well-combined and creamy. Alternatively, you can whisk the dressing together by hand with a fork.
- To serve the salad, add the cooked quinoa and arugula to a bowl or plate and top with the roasted figs, green onions, toasted walnuts. Drizzle with maple tahini dressing and enjoy immediately!
- Store the leftovers separately in the refrigerator for 3-5 days and reassemble before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Salad
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free
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