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Roasted Fig And Arugula Salad

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Ingredients
  Sherry vinegar/Cider vinegar 1⁄3 Cup (5.33 tbs)
  Molasses 1 Tablespoon
  Extra-virgin olive oil 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Fresh fig 4 Large, halved (Dark Skinned)
  Cooking spray 1
  Trimmed arugula 5 Cup (80 tbs)
  Crumbled goat cheese 1 Ounce (1/4 Cup)
  Ground black pepper 1⁄8 Teaspoon
Directions

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a medium bowl, stirring with a whisk.
Add figs, toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
3. Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan, place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl, let figs and vinaigrette cool to room temperature.
4. Place arugula on a platter, and arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Fig

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 503 Calories from Fat 193

% Daily Value*

Total Fat 21 g33%

Saturated Fat 7 g35.2%

Trans Fat 0 g

Cholesterol 22.4 mg7.5%

Sodium 683 mg28.5%

Total Carbohydrates 76 g25.4%

Dietary Fiber 9.2 g36.8%

Sugars 52.7 g

Protein 11 g21.4%

Vitamin A 63.1% Vitamin C 33.7%

Calcium 36.8% Iron 20.9%

*Based on a 2000 Calorie diet

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Roasted Fig And Arugula Salad Recipe