Go Back
–+ servings
Print

Fig and Kale Salad with Tangy Goat Cheese Dressing

Servings 6

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

Instructions

  • Preheat oven to 375 F.
  • 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.
  • In large bowl, toss together kale, parsley, chickpeas, figs, apples, and carrots.
  • 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.
  • Divide salad among serving plates and drizzle goat cheese dressing over top.

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