Fig Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh arugula salad with sweet figs, tart dried cranberries, crunchy pecans, and tangy goat cheese dressed in a balsamic-maple vinaigrette. Light and elegant, works as a side or standalone lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 5 oz bag arugula
- 10 fresh figs (sliced )
- ½ log Goat cheese
- 1 cup apples (chopped )
- ¼ cup dried cranberries
- ¼ cup pecans
- ⅓ cup balsamic vinegar
- ⅓ cup olive oil
- 1 Tablespoon maple syrup
- 1 teaspoon dijon
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- 1 teaspoon fresh basil and/or thyme (or 1/2 teaspoon dried) (optional)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 148mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 691mg
- Calcium
- 184mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.