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.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.