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