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!



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


  • 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)


  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!


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