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Goat Cheese and Arugula Salad Recipe with Apples and Figs

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Goat Cheese and Arugula Salad Recipe with Apples and Figs
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
4-6 as a side
Ingredients
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • 2 tablespoons olive oil
  • kosher salt
  • 4 cups baby arugula
  • 2 small heads romaine or butter lettuce torn
  • 6 fresh or dried figs halved
  • 2 honeycrisp or pink lady apples thinly sliced
  • arils from 1 pomegranate
  • 4 ounces goat cheese crumbled
Cider Vinaigrette Recipe
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • juice of half a lemon
  • Kosher salt + pepper
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4-6 as a side
Ingredients
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • 2 tablespoons olive oil
  • kosher salt
  • 4 cups baby arugula
  • 2 small heads romaine or butter lettuce torn
  • 6 fresh or dried figs halved
  • 2 honeycrisp or pink lady apples thinly sliced
  • arils from 1 pomegranate
  • 4 ounces goat cheese crumbled
Cider Vinaigrette Recipe
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • juice of half a lemon
  • Kosher salt + pepper
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a skillet over medium heat and add the olive oil and pumpkin seeds. Toast the seeds until caramelized and fragrant, about 3-5 minutes. Remove from the heat and add a pinch of salt. Scrape the mixture out onto a plate and let cool.
  2. In a large salad bowl, combine the arugula lettuce, figs, apples and pomegranate. Gently toss to combine. Drizzle a little vinaigrette (see below) over the salad and again gently toss to combine. Add the goat cheese and cooled pumpkin seeds. Serve any remaining vinaigrette along side the salad.
Cider Vinaigrette
  1. Whisk together all the ingredients in a small bowl. Taste and adjust salt + pepper as needed. Vinaigrette can be made up to 2 days in advance and kept in the fridge.

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