Fig and Kale Salad with Tangy Goat Cheese Dressing

Gluten free & vegetarian; includes dairy-free option

Pity the poor salad: as the Forrest Gump of the holiday side-dish world, it’s always the underdog. But this Fig and Kale Salad with Tangy Goat Cheese Dressing is sure to become the hit of the holiday table

Looking for a dairy-free dressing? Whisk together the zest and juice of 1 medium orange; 2 Tbsp balsamic vinegar; 1 Tbsp honey; 2 tsp Dijon mustard; 2 tsp grated or finely minced fresh ginger; 1 garlic clove, minced; 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 1/8 tsp crushed red pepper flakes; and 1/3 cup extra-virgin olive oil.

Fig and Kale Salad with Tangy Goat Cheese Dressing

Votes: 0
Rating: 0
You:

Rate this recipe!

Course

Appetizers and Openers

Servings

6

Print Recipe

Ingredients

Salad

• 3/4 cup walnut halves
• 1/4 tsp cayenne
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 5 oz pkg baby kale
• 1 1/2 cups chopped parsley
• 2 cups cooked or canned chickpeas rinsed and drained
• 1 1/2 cups quartered dried figs
• 2 large apples sliced
• 2 medium carrots sliced into ribbons

Dressing

• 3 oz soft goat cheese at room temperature
• 3 tbsp apple cider vinegar or white wine vinegar
• 3 tbsp extra-virgin olive oil
• 2 tsp lemon zest
• 2 tbsp chopped chives
• 1 garlic clove minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Ingredients Salad 3/4 cup walnut halves 1/4 tsp cayenne 1 tbsp extra-virgin olive oil 1/4 tsp salt 5 oz pkg baby kale 1 1/2 cups chopped parsley 2 cups cooked or canned chickpeas rinsed and drained 1 1/2 cups quartered dried figs 2 large apples sliced 2 medium carrots sliced into ribbons Dressing 3 oz soft goat cheese at room temperature 3 tbsp apple cider vinegar or white wine vinegar 3 tbsp extra-virgin olive oil 2 tsp lemon zest 2 tbsp chopped chives 1 garlic clove minced 1/4 tsp salt 1/4 tsp black pepper

Course Appetizers and Openers Servings 6 Print Recipe

Instructions

1. Preheat oven to 375 F.
2. To make the salad, in small bowl, toss together walnuts, cayenne, olive oil, and salt. Spread walnuts on baking sheet and bake until golden, stirring once, about 10 minutes.
3. In large bowl, toss together kale, parsley, chickpeas, figs, apples, and carrots.
4. To make the dressing, in another small bowl, whisk together goat cheese and vinegar until smooth. Stir in olive oil, lemon zest, chives, garlic, salt, and black pepper. Slowly stir in 1 Tbsp water or more, as needed, until thinner consistency is reached.
5. Divide salad among serving plates and drizzle goat cheese dressing over top.

Recipe Notes

Per serving: 467 calories; 14 g protein; 23 g total fat (4 g sat. fat); 61 g total carbohydrates (30 g sugars, 13 g fiber); 305 mg sodium