Fig Balsamic Salad

The inspiration for this recipe came from a fig balsamic flat bread some friends of mine ordered at a restaurant earlier this month.  Of course, I converted it into a salad.  Mostly it’s because salads are easily portable, and I eat one for lunch every weekday because of that convenience.  I think it turned out great!  Even better than the original, but I may be a little biased.  Let me know what you think!

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Ingredients

Cashew Dijon Dressing

  • 1 Tbsp. cashew butter
  • 1 tsp. red wine vinegar
  • Juice of ½ of a lemon
  • 1 tsp. Dijon mustard

Fig Balsamic Dressing

  • 2-3 Tbsp. balsamic vinegar
  • 1 Tbsp. fig jam

Salad

  • 2 cups cannellini beans, cooked
  • 1 cup Japanese sweet potato, chopped
  • 1 head romaine lettuce
  • 1 cup figs, chopped
  • ½ cup green onion, chopped
  • ½ cup cucumber, chopped
  • ½ cup pomegranate seeds (optional)

Method

  1. Bake sweet potato at 400°F for 30-40 minutes
  2. Mix the dressing ingredients together with a splash of water to reach desired consistency
    1. The cashew Dijon dressing should have a relatively thick but pourable consistency
    2. The fig balsamic dressing should be the consistency of a thin glaze
  3. Mix the salad ingredients together and toss with the cashew Dijon dressing
  4. Top salad with sweet potatoes
  5. Drizzle fig balsamic glaze over potatoes
  6. Enjoy!

“I denied myself nothing my eyes desired;
I refused my heart no pleasure.
My heart took delight in all my work,
and this was the reward for all my labor.
Yet when I surveyed all that my hands had done
and what I had toiled to achieve,
everything was meaningless, a chasing after the wind;
nothing was gained under the sun.”
-Ecclesiastes 2:10-11

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