Roasted Fig and Arugula Salad
Ingredients
o 6-8 fresh figs, halved
o 1 or 2 tbsp raw honey
o 1 box or bunch of arugula (~5 oz)
o 1 batch Every Day Dressing
o 1/4 cup almonds, chopped
o 4 oz goat cheese, crumbled
Directions
1. Preheat the oven to 400º and line a baking sheet with parchment paper.
2. Place the halved figs on the baking sheet (cut side up) then drizzle the honey over them and season with salt. Bake for 10-15 minutes then let them cool for 5 minutes.
3. Meanwhile, mix the arugula and dressing in a large salad bowl.
4. Add the cooled figs, crumbled goat cheese, and chopped almonds to the arugula and serve!
One of our good family friends loved growing fig trees and was generous enough to gift my family with one. It’s a beautiful plant that’s not too large and not too hard to take care of. The fig tree hibernates during the winter in our garage and we truly don’t touch it for six months (if only all plants were that easy to take care of). I usually just eat the figs straight off of the tree, but I finally decided to add them into a dish.