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