Fig Salad with Freekeh, Arugula, and Balsamic Vinaigrette
This tasty fig Salad with Freekeh, Arugula, and a homemade Balsamic Vinaigrette is just the ticket for a wonderful summer meal shared with friends or a healthy to-go lunch option.
Why This Fresh Fig Salad Recipe Works!
- The ingredients complement each other like a match made in heaven. Every texture and flavor in this green fig salad work together in harmony, from the sweet, juicy figs to the peppery arugula to the zesty lemon to the crunchy pecans. Then the chewy freekeh grains and sweet balsamic vinaigrette bring the dish together.
- This colorful dish makes an impressive dish to serve to guests. Not only does this recipe taste insane, but it looks majestic on your table because of the wide variety of colors.
- You can prepare this arugula and fig salad in advance. If you are entertaining or enjoy meal prep, you can make this salad recipe ahead of time and refrigerate it till you are ready to serve. I recommend adding the dressing when you serve, as this will help the greens stay fresh and crispy.
Are Figs Healthy?
Absolutely! Like other fresh fruits and veggies, fresh figs offer an abundance of nutrients and possible health benefits. They contain essential nutrients such as copper, magnesium, potassium, thiamine, B vitamins, and vitamin K. Furthermore, figs come with a lot of fiber, have been shown to improve digestion.
When Should You Enjoy This Delicious Salad?
The best time to enjoy this fig, freekeh, and arugula salad is when the figs are in season. This is because eating foods in season is better for the environment and more cost-effective for your bank balance. Not to mention food tastes better and holds more nutritional value when harvested in season.
Each year we get two rounds of domestic fresh fig season. The first season is in June, and then there is a second season between August to October. However, some figs, such as the Californian fresh fig, are available from late May to November.
Ingredient Alternatives
This recipe has been designed to include all the elements of a great-tasting dish, including bitter, salty, sweet, sour, and umami. However, here are a couple of alternations to keep this balance while tailoring to the ingredients you have at home.
- Pecans to walnuts. Use the same quantity of walnuts to replace pecan nuts. Although pecans are preferable as they are sweeter and smaller, you can certainly get away with using walnuts if you prefer.
- Add additional greens. If you are running low on arugula (aka rocket in some countries), you can add some other greens such as dandelion leaves, frisée, baby spinach, or watercress.
Freekeh to quinoa. This recipe uses Freekeh for its nutty flavor and chewy texture. However, if you can’t find freekeh in your local stores, you can use other grains such as quinoa, bulger wheat, or farro. Quinoa is an excellent choice if you are gluten-free.
INGREDIENTS
Salad
- 1 cup freekeh, rinsed, drained
- zest of 1 lemon
- 3 tablespoons fresh thyme
- 1/2 bunch mint, leaves picked and chopped
- 1/2 bunch flat-leaf parsley, leaves picked and chopped
- 2 eschalots, thinly sliced
- seeds of 1 pomegranate, about 1/3 cup
- 6 figs, quartered
- 1 cup pecans
- 1/2 cranberries
- 5oz arugula
- salt and pepper, to taste
Dressing
- 3 tablespoons olive oil
- 2 1/2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- salt and pepper, to taste
METHOD
- Place the freekeh and 4 cups of water in a pot over medium heat and bring to a boil. Reduce to a simmer, then cover and cook for 25 minutes or until tender. Drain and refresh under cold running water.
- Meanwhile, to make the dressing, whisk together olive oil, balsamic, maple syrup, salt, and pepper. Set aside
- In a large mixing bowl, add the freekeh, figs, lemon zest, thyme, mint, parsley, eschalot, pomegranate seeds, pecans, cranberries, and dressing, Toss together until well combined. Add salt and pepper to taste.
Fig, Freekeh, and Arugula Salad with Balsamic Vinaigrette
Ingredients
Salad
- 1 cup freekeh rinsed, drained
- zest of 1 lemon
- 3 tbsp fresh thyme
- 1/2 bunch mint leaves picked and chopped
- 1/2 bunch flat-leaf parsley leaves picked and chopped
- 2 eschalots thinly sliced
- seeds of 1 pomegranate about 1/3 cup
- 6 figs quartered
- 1 cup pecans
- 1/2 cup cranberries
- 5 oz arugula
- salt and pepper to taste
Dressing
- 3 tbsp olive oil
- 2.5 tbsp balsamic vinegar
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
- Place the freekeh and 4 cups water in a pot over medium heat and bring to a boil. Reduce to a simmer, then cover and cook for 25 minutes or until tender. Drain and refresh under cold running water.
- Meanwhile, to make the dressing, whisk together the olive oil, balsamic, maple syrup, salt, and pepper. Set aside
- In a large mixing bowl, add the freekeh, figs, lemon zest, thyme, mint, parsley, eschalot, pomegranate seeds, peacans, cranberries, and dressing, Tos together s until well combined. Add salt and pepper to taste.
