Fall Fig Salad

Happy first week of Fall! Summer definitely seemed to linger a little longer (no complaints there) I was craving the flavors of the new season before it even began. I’m talking figs, Honey crisp apples, cinnamon, nutmeg, butternut squash, etc.! There are so many benefits to eating seasonally, whether it be nutrition related, economic related, and even taste related. This salad truly hit the sweet spot on my taste buds and I am so excited to share this with you. Bring on the sweater weather, healthy PSL smoothie (my coffee smoothie + pumpkin puree, or this one from last year here), and this Fall Fig Salad. The spicy zest taste and protein-packed crunch will leave you wanting more…trust me ;). This is also the perfect recipe to keep in mind as you start researching for healthy holiday recipes – just multiply the recipe to increase serving size.

Enjoy! xo, Morgan

Print Recipe

Fall Fig Salad

Perfect combination of sweet, spicy and crunchy seasonal ingredients in one delicious and healthy salad!

Prep Time

10 minutes

Cook Time

20 minutes

Servings

salad

Ingredients

• 2 cups organic baby arugula
• 1/2 cup cooked quinoa I prefer sprouted, and of course, this is naturally GF!
• 1/4 cup chopped and toasted pecans
• 1 cup roasted butternut squash cut into cubes
• 2 figs quartered
• 1/3 cup roasted chickpeas
• 1 small Honey crisp apple
• nutmeg
• Himalayan pink salt or sea salt
• ceylon cinnamon
• 1 cup extra virgin olive oil
• 1/3 lemon
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Organic maple syrup
• 1 tbsp hemp hearts/seeds

Prep Time 10 minutes Cook Time 20 minutes Servings salad Ingredients 2 cups organic baby arugula 1/2 cup cooked quinoa I prefer sprouted, and of course, this is naturally GF! 1/4 cup chopped and toasted pecans 1 cup roasted butternut squash cut into cubes 2 figs quartered 1/3 cup roasted chickpeas 1 small Honey crisp apple nutmeg Himalayan pink salt or sea salt ceylon cinnamon 1 cup extra virgin olive oil 1/3 lemon 1/4 cup Apple Cider Vinegar 2 tbsp Organic maple syrup 1 tbsp hemp hearts/seeds

Instructions

1. Turn oven to 375 for 20-25 minutes. Roast cubed butternut squash and chickpeas in avocado (or olive) oil with pink salt, cinnamon and nutmeg.
2. In a separate pan, simultaneously roast chopped pecans in the same combination of ingredients for 10 minutes. Make sure to not overcook so these don't get burnt!
3. Cook quinoa on the stove-top until fluffy. Pro-tip: make sure to spray the pan so it doesn't get stuck.
4. Once ingredients are cooked and cooled, combine 1 cup roasted quash, 1/4 cup toasted pecans, and 1/2 cup quinoa in a bowl with the 2 cups of arugula, figs, sliced into quarters. Add sprinkle of hempseeds on top.
5. Combine 1 cup of extra virgin olive oil, squeeze of 1/3 lemon, 1/4 cup apple cider vinegar, pink salt, cinnamon and 2 tbsp maple syrup for the dressing. Store in mason jar to distribute this throughout week. This should make 3-4 servings of dressing!
6. Chop small honey crisp apple before eating, to avoid browning. You can also sprinkle lemon juice on chopped apple slices, if this is more convenient.
7. Store anything extra in air-tight containers to make salads throughout the week. This recipe shares the amount per ONE salad, but I encourage roasting/cooking more during meal prep to save for later!
8. Shake it up with the dressing and enjoy! 🙂

Recipe Notes

Cook larger batches of all ingredients to make multiple salads throughout the week! I like to cook the butternut squash and chickpeas on one pan (+ pecans on a smaller pan at the same time) to store for later. Same goes with the quinoa!

Additional to the chickpeas, protein can be added. Chicken or ground turkey would be my suggestion.

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