Fall Fig Salad
Perfect combination of sweet, spicy and crunchy seasonal ingredients in one delicious and healthy salad!
Servings Prep Time
1salad 10minutes
Cook Time
20minutes
Servings Prep Time
1salad 10minutes
Cook Time
20minutes
Ingredients
  • 2cups organic baby arugula
  • 1/2cup cooked quinoaI prefer sprouted, and of course, this is naturally GF!
  • 1/4cup chopped and toasted pecans
  • 1cup roasted butternut squashcut into cubes
  • 2 figsquartered
  • 1/3cup 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
  • 1/4cup Apple Cider Vinegar
  • 2tbsp Organic maple syrup
  • 1tbsp 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.