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Fig and Pecan Salad with Balsamic Tarragon Vinaigrette

Sharon Palmer

When fig season comes to call, it’s a good thing. It marks the height of the summer season, when the warm sun plumps up those luscious figs in sunny climates, like my own backyard in California. I’ve always treasured those first figs of the summer, when they are just soft and juicy enough to pluck (before the deer get them!). Then it’s time to put all of those seasonal fruits to good work, in recipes that really showcase their gorgeous, sexy flavors. This rustic simple Fig and Pecan Salad with Balsamic Tarragon Vinaigrette recipe reminds me of dishes I’ve enjoyed in the Mediterranean—simple meals with bitter greens, sweet figs, an earthy crunch of nuts, accented with a simple drizzle of good olive oil, balsamic vinegar, and fresh herbs. By the way, this recipe—with only 5 ingredients (not including pantry staples)—is also vegan and gluten-free.

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Fig and Pecan Salad with Balsamic Tarragon Vinaigrette


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(2 votes, average: 5.00 out of 5)
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  • Author: The Plant-Powered Dietitian
  • Prep Time: 8 minutes
  • Total Time: 8 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Cuddle up to this gorgeous, sexy recipe for Fig and Pecan Salad with Balsamic Tarragon Vinaigrette, which is vegan, gluten-free and can be whipped up in under 10 minutes with only 5 ingredients, not including pantry staples.


Ingredients

Scale

Salad:

  • 8 cups baby mixed salad greens
  • 6 figs, sliced
  • 1/3 cup pecans, coarsely chopped

Balsamic Tarragon Vinaigrette:


Instructions

  1. Place salad greens in a salad bowl.
  2. Prepare Balsamic Tarragon Vinaigrette: Whisk together extra virgin olive oil, balsamic vinegar, salt and pepper, and tarragon in a small dish.
  3. Toss dressing into the salad greens until well distributed.
  4. Arrange sliced figs over the salad greens.
  5. Sprinkle with chopped pecans.
  6. Garnish with fresh tarragon, if desired.
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 114
  • Sugar: 7 g
  • Sodium: 67 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Protein: 2 g

Try a few more of my favorite plant-based salad recipes:

Purple Cauliflower Salad with Lemon Vinaigrette
Mandarin, Quinoa, and Kale Bowl
Pomegranate Avocado Quinoa Salad
Mason Jar Kale Barley Salad with Turmeric Vinaigrette

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