Fig and Beet Salad
Prep. Time
20 minutes
Cook Time
-
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, Soy-Free, Nut-Free, dairy-free, egg-free
When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.
Ingredients
For the Salad
1 bunch of alfalfa sprouts
1 cup of arugula leaves
10 dried figs
1 yellow beet
2-3 radishes
A handful of sweetened pecan pieces (optional; for a nut-free recipe, do not add this)
For the Dressing
1/3 cup extra-virgin olive oil
1 tbsp date syrup (silan)
lemoun juice, freshly squeezed from 1/2 lemon
1 tsp mustard
1 tsp balsmaic vinegar
1/2 tsp salt
Instructions
Prepare the Dressing
Whisk together the olive oil, date syrup, lemon juice, mustard, balsamic vinegar, and salt in a small bowl or jar until the mixture is smooth and emulsified.
Prepare the Salad
Peel the yellow beet and slice it very thinly using a sharp knife or mandoline. Slice the radishes the same way.
Cut the dried figs in halves or quarters, depending on their size.
To assemble, layer the arugula and alfalfa sprouts on a serving plate or in a wide bowl, side by side.
Scatter the beet slices, radishes, and figs over the greens.
Finish with a generous handful of sweetened pecan pieces (or keep separate until serving).
Drizzle the dressing over the salad just before serving (or keep separate until serving).
Serve immediately and enjoy the mix of textures and sweet-savory flavors.
Notes
Pecans can be substituted with walnuts or peanuts, as preferred.
For a nut-free salad, refrain from adding the pecan topping.
Silan can be substituted with maple syrup.
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I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
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