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!

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!