Fig and Goat Cheese Salad with Lemon Pepper Dressing

Can you feel it? The air is getting slightly cooler, and there are already leaves on the bike path. Even though I love scarves and everything pumpkin, I'm not quite ready to let go of summer. Please Colorado, give me just two more weeks of warm hiking weather and fresh local produce. One of my favorite summer snacks this year has been fresh figs. I love the subtle sweet taste and slight crunch of the seeds.  My latest discovery is how delicious they taste in a fresh salad with goat cheese. After having takeout pizza for lunch yesterday, I was hankering for something more nutritious. So, I whipped up this Fig and Goat Cheese Salad with Lemon Pepper Dressing.

Not only are figs lovely on the taste buds, but also highly nutritious. 

  • Figs are rich in alkalinizing minerals such as potassium, calcium, magnesium, iron, copper, and manganese. 
  • Because of their high fiber and mineral content, figs are an excellent blood sugar balancer. Balancing blood sugar is essential for maintaining a healthy weight and balanced moods. 
  • 100 grams of figs contains about 3.3 g of protein (Murray, 2005.
  • The high potassium content in figs makes them an excellent support for healthy blood pressure.
  • They taste amazing with dark chocolate! (source: me.)

Fig and Goat Cheese Salad

Prep Time: 5-10 minutes

Ingredients for salad: 

  • 2 cups dark leafy greens (I used a blend of baby spinach and baby kale)
  • 5 Figs, cut into quarters
  • 1/4 cup diced red onions
  • 1/4 cup walnuts
  • 1/4 cup goat cheese
  • 1/4 cup cucumbers

Ingredients for dressing:

  • 1/4 cup flaxseed oil or olive oil
  • Juice from 1/2 lemon
  • 2 cloves garlic
  • 1/2 tsp black pepper
  • pinch of salt

Instructions:

  • Blend the dressing ingredients in a food processor or blender until smooth. It should be a bright yellow color.
  • Mix all the other ingredients and drizzle the dressing on top.

Notes

Even though flax oil offers some fantastic health benefits, not everyone enjoys its slightly bitter taste. Don't be afraid to sub olive oil or go half and half with the oils. IMPORTANT** If you choose to use flax oil, make sure it doesn't heat up in the food processor. Flax is a pretty unstable oil and doesn't do well with heat. Pulse the dressing lightly until blended, and store the extra in the fridge for up to a week.

I highly recommend adding some protein into your salad, such as grilled chicken or garbanzo beans! I happened to have it for breakfast today, hence the side of eggs!

Enjoy these last bits of summer!

Sources:

Michael T.Murray - Joseph E.Pizzorno - Lara Pizzorno - Atria Books - 2005