FIG SALAD WITH TOASTED WALNUTS & LEMON MAPLE VINAIGRETTE

June 05, 2017 by Renee Tavoularis

Ingredients

For the VINAIGRETTE:

2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
2 small garlic cloves, minced
2 teaspoons pure maple syrup
sea salt & pepper to taste 

For the SALAD:

4 cups baby salad greens
2 cups cooked Israeli Cous Cous
2 cups quartered figs
½ cup walnuts, toasted and chopped
½ cup basil leaves, loosely packed then torn
¼ cup mint leaves, loosely packed then torn

Instructions

Make the VINAIGRETTE:

• In a small jar with a lid, add the lemon juice, olive oil, garlic, and maple syrup.
• Screw the lid on the jar tightly, then shake to combine. Add salt and pepper to taste. Set aside. 

Make the SALAD:

• To toast the walnuts: Add them to a small skillet over low heat. Stir occasionally until golden brown and fragrant (about 2 minutes)
• In a large bowl, gently toss the salad greens, couscous, figs, walnuts, basil, and mint.
• Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper to taste.

To make this recipe gluten-free: Replace the Israeli couscous with short-grain brown rice. 

Recipe reprinted with the permission of picklesnhoney.com