Fig Arugula Salad

5 from 1 vote

This vibrant salad is a harmonious blend of peppery arugula leaves, succulent figs, and crunchy pine nuts, tossed together with a sweet and tangy dressing. Though I used fresh figs, dried also work well.

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: American

Keyword: fig arugula salad, gluten-free fig salad, healthy fig salad

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

3 cups arugula leaves
4 figs, dried or fresh, stemmed & cut lengthwise into quarters
1 teaspoon non-fortified nutritional yeast
1 tablespoon pine nuts
1 tablespoon honey
1 tablespoon balsamic vinegar
1-1/2 teaspoons extra virgin olive oil

Instructions

In a large bowl, whisk together the honey, balsamic vinegar and olive oil.
Add the arugula leaves, figs, yeast, and pine nuts to the bowl. Stir and toss well to combine all the ingredients and coat with the dressing.

Notes

Serving size: 1/2 recipe

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

The recipe was originally developed to make four servings but I decreased it to 2.

I used fresh figs, but dried figs will also work, although they will increase the Weight Watchers Points slightly.

Nutrition