Fig, Blackberry, & Candied Walnut Salad


Sometimes I feel like a broken record with this combination of fruit, cheese, nut, but it just never gets old. If you’re looking for a way to enjoy the beautiful figs in season, this is my number 1 recommendation. It’s simple and spotlights the figs in the best way.

The sweet: figs an blackberries

The crunch: Spicy candied walnuts

The creamy: Slightly stinky blue cheese

The tang: white balsamic vinaigrette (or a regular one)

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Fig, Blackberry, & Candied Walnut Salad

Servings 2 people
  • 3-5 figs, sliced into quarters
  • 1/2 cup blackberries
  • 2 ounces (1/4 cup) maple spiced walnuts (see recipe below)
  • 2 ounces (1/4 cup or so) crumbled blue cheese
  • white balsamic vinaigrette, see here or maple balsamic vinaigrette (see here) or maple balsamic vinaigrette (see here)
  • 4 cups arugula
  • Place arugula in a large bowl. Pour vinaigrette over and toss.
  • If transferring to another bowl: Add in walnuts, blue cheese, blackberries, and figs and toss lightly- most of this will fall to the bottom, but when you transfer to another bowl, they’ll go to the top.
  • If not transferring to another bowl: Add in about 3/4 of the toppings and toss very lightly. Then the rest of the toppings and don’t toss so they stay on the top.
  • Season lightly with pepper and salt before serving.

Maple Spiced Walnuts:

  • 1/2 cup walnuts
  • 1 tablespoon coconut oil or butter
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon (just a small pinch) cinnamon
  • 1/4 teaspoon chili powder
  • 1 tablespoon (can also do less if you want) maple syrup
  • Preheat oven to 375.
  • Spread walnuts onto a baking sheet. Bake for 6-8 minutes, until fragrant and slightly brown. Let cool slightly.
  • Heat a medium saute pan over medium heat. Add in coconut oil or butter, salt, cinnamon, chili powder, and maple syrup and stir. Then immediately add in walnuts. Saute for about 1-2 minutes, stirring frequently to coat walnuts in butter and spices. Place in a bowl and let cool before serving. Can be stored in an airtight container for up to 2 weeks.
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