Fig Salad with Toasted Walnuts and Lemon Maple Vinaigrette

Total Time
25 Mins
Serves
4
Serving Size
2 cups salad plus 1 tablespoon dressing
Course
Appetizers Side

Total Time

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins

Nutrition

Calories
338 cal
Total Fat
15 g
Polyunsaturated Fat
8 g
Cholesterol
0 mg
Sodium
322 mg
Carbohydrates
48 g
Dietary Fiber
7 g

Ingredients

Vinaigrette:

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 small garlic cloves, minced
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

salad:

  • 4 cups baby salad greens
  • 2 cups cooked Israeli couscous
  • 2 cups quartered figs
  • 1/2 cup California walnuts, toasted and chopped
  • 1/2 cup basil leaves, loosely packed then torn
  • 1/4 cup mint leaves, loosely packed then torn
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation

vinaigrette
  1. In a small jar with a lid, add the lemon juice, olive oil, garlic and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper. Set aside.
salad
  1. Place walnuts in a single layer on a baking sheet. Toast 8-10 minutes or until lightly browned. Stir the pan every few minutes during toasting to prevent burning.
  2. In a large bowl, gently toss the salad greens, couscous, figs, walnuts, basil and mint. Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper and serve.