Arugula And Spinach Salad With Apples, Salted Caramel Almonds, And Dried Figs
Yes, this recipe is as delicious as it sounds! And it might just be one of my favorites!
This refreshing and crunchy salad bursts with flavor and texture, not to mention pure goodness from all the fresh produce! It is the perfect salad to enjoy throughout the year, regardless of season or occasion.
Fresh Arugula and spinach leaves give a slight spiciness; the apples provide a sweet crunch; salted caramel almonds lend just the right amount of salty sweetness, and the dried figs bring it all together!
You’ll love it, I promise!
READ MORE: 10 Wintergreen you can plant during fall and winter
Arugula and Spinach Salad Recipe
Serve this delicious salad for lunch or dinner with a main dish, or simply enjoy it on its own! You could also add canned chickpeas, fried tofu, or any meat for a more filling main dish.
Prep Time: 20 Minutes
Cook Time: 8 Minutes
Serves: 6
INGREDIENTS:
FOR THE SALAD:
3 Cups arugula
3 Cups spinach
2 Apples (fuji or honey crisp)
10 - 12 dried figs
4-6 fresh figs
8 ounces fetta
1/2 Cup salted caramel almonds (recipe below!)
FOR THE DRESSING:
1/4 Cup olive oil
2 Tablespoons maple syrup
1 Teaspoon dijon mustard
1 Teaspoon apple cider vinegar
3 cloves of garlic, crushed
1 Teaspoon dried oregano
1 Teaspoon dried thyme
Salt to taste
Red pepper flakes to taste, optional
FOR THE SALTED CARAMEL ALMONDS:
1 Cup sliced or whole almonds
1/3 Cup pure maple syrup
2 Tablespoons butter
Pinch of sea salt
directions:
Wash the arugula, spinach, and apples.
Thinly slice apples and half figs.
Make the dressing by mixing all the ingredients in a small jar.
Assemble the salad by adding the arugula and spinach first.
Then layer the apples, figs, and almonds, and top with the feta.
Pour the dressing over the salad and toss gently.
FOR THE SALTED CARAMEL ALMONDS:
Add almonds to a medium skillet over high heat.
Add the maple syrup, butter, and salt, and cook until the almonds are caramelized (about 8 minutes).
Remove from heat and place on parchment paper in a single layer.
Allow to cool and store in an airtight container.
homestead tip:
Many fig varieties have a short second season in the fall, making it the perfect time to gather and dehydrate. Dry your figs in a dehydrator at an average temperature of 125 Degrees F for about 6 - 12 hours or until fully dry. Store in an airtight container. They are the perfect snack packed with potassium and calcium to enjoy all fall and winter long.
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aRUGULA & SPINACH SALAD WITH APPLES, SALTED CARAMEL ALMONDS & DRIED FIGS
Prep Time: 20 Minutes
Cook Time: 8 Minutes
Serves: 6
INGREDIENTS:
FOR THE SALAD:
3 Cups arugula
3 Cups spinach
2 Apples (fuji or honey crisp)
10 - 12 dried figs
4-6 fresh figs
8 ounces fetta
1/2 Cup salted caramel almonds (recipe below!)
FOR THE DRESSING:
1/4 Cup olive oil
2 Tablespoons maple syrup
1 Teaspoon dijon mustard
1 Teaspoon apple cider vinegar
3 cloves of garlic, crushed
1 Teaspoon dried oregano
1 Teaspoon dried thyme
Salt to taste
Red pepper flakes to taste, optional
DIRECTIONS:
1. Wash the arugula, spinach, and apples.
2. Thinly slice apples and half figs.
3. Make the dressing by mixing all the ingredients in a small jar.
4. Assemble the salad by adding the arugula and spinach first.
5. Then layer the apples, figs, and almonds, and top with the feta.
6. Pour the dressing over the salad and toss gently.
SALTED CARAMEL ALMONDS
INGREDIENTS:
1 Cup sliced or whole almonds
1/3 Cup pure maple syrup
2 Tablespoons butter
Pinch of sea salt
DIRECTIONS:
1. Add almonds to a medium skillet over high heat.
2. Add the maple syrup, butter, and salt, and cook until the almonds are caramelized (about 8 minutes).
3. Remove from heat and place on parchment paper in a single layer.
4. Allow to cool and store in an airtight container.
I know you are going to enjoy this salad just as much as me and my family do! It’s a very tasty way to get in those daily recommended amounts of vegetables and fruits!
You may also enjoy these two delicious recipes (as seen in the phots above):
Roasted Vegetables With Sweet & Smoky Pepitas and Dried Cranberries
Love, Annette xx
