Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

Thank you to California Walnuts for sponsoring this post!

I’ve recently rediscovered my love for salads. For a while they were overshadowed by a slight obsession with veggie stir-fry doused in sriracha, but now that we’re approaching fall I’m trying to make the most of all of the beautiful late summer produce and fresh herbs from our container garden.

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

Have you been seeing loads of figs at markets near you? I was so excited to finally spot them the other week! We’ve been buying big, two pound containers every few days since. My current afternoon snack consists of a few figs and a handful of walnuts (since walnuts are a great source of those coveted plant-based omega-3s!). One day mid-snack, I realized that the two would be wonderful in a salad.

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

Oddly enough, for someone who makes it a point to eat a ton of vegetables, I don’t usually do side salads. This is partly because I don’t want to spend a bunch of time making meals with multiple components and also because my life motto is basically “All the Toppings.” My favorite salads have greens, grains/pasta, fruit, and nuts, all tossed in a light dressing so whatever produce I’m using gets center stage. My salads need to have lots of textures and a mix of salty and sweet or I find myself getting bored and wanting to eat cookies instead.

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

If you’re someone who also needs a salad that’s easy but still has a lot going on in the texture and flavor departments and that can serve as a main meal, this recipe is for you. It’s quick, the ingredient list is short and simple, and the walnuts provide a nice dose of healthy fats, fiber, and protein (4 grams per ounce!). The combination of chewy Israeli cous cous, sweet figs, toasted walnuts, and bright lemony vinaigrette is sure to keep your mouth very happy.

P.S. If you’re gluten-free, short-grain brown rice is excellent in place of the cous cous.

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

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Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette

Gluten Free, Vegan,

Serves: 2 as a main, 4 as a side


Prep Time: 15 mins

A beautifully bright salad with juicy figs, toasted walnuts, fresh herbs, and a simple lemon maple vinaigrette. Just 10 ingredients plus a few minutes to prep!

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette | picklesnhoney.com @CaliforniaWalnuts #walnuts #CG #ad

Fig Salad with Toasted Walnuts & Lemon Maple Vinaigrette

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Ingredients

For the vinaigrette:

  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 small garlic cloves, minced
  • 2 teaspoons pure maple syrup
  • sea salt & pepper to taste

For the salad:

  • 4 cups baby salad greens
  • 2 cups cooked Israeli Cous Cous
  • 2 cups quartered figs
  • 1/2 cup California Walnuts, toasted and chopped
  • 1/2 cup basil leaves, loosely packed then torn
  • 1/4 cup mint leaves, loosely packed then torn

Cuisine: Gluten Free, Vegan Servings: 2 as a main, 4 as a side

Prep Time: 15 mins

A beautifully bright salad with juicy figs, toasted walnuts, fresh herbs, and a simple lemon maple vinaigrette. Just 10 ingredients plus a few minutes to prep!

Instructions

  • Make the vinaigrette: In a small jar with a lid, add the lemon juice, olive oil, garlic, and maple syrup. Screw the lid on the jar tightly, then shake to combine. Add salt and pepper to taste. Set aside.
  • Make the salad: In a large bowl, gently toss the salad greens, cous cous, figs, walnuts, basil, and mint. Pour the vinaigrette over the salad and toss to coat. Season with salt and pepper to taste.

Notes [2]

To toast the walnuts: Add them to a small skillet over low heat. Stir occasionally until golden brown and fragrant (about 2 minutes)

To make this recipe gluten-free: Replace the Israeli cous cous with short-grain brown rice.

Copyright © 2019 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. Kate says

    Girl, this salad is gorgeous! I’ve also been seriously loving fresh figs. Pinning your recipe to make ASAP! xo

    1. Thank you, Kate! I hope you love the recipe! Please report back. <3

  2. Mary says

    Beautiful! I’ve been eating some raw walnuts as my mid-morning snack. I need to try that with figs AND make your salad recipe. 🙂 Thanks for sharing!

    1. The walnut + fig combo is a good one for sure!

  3. Kelsey says

    Walnuts are my favorite nut! lol This salad looks amazing. I’ve been looking for a quick dressing because I’m bored with balsamic, so I’ll be giving your lemon maple one a try ASAP.

    1. I know what you mean about salad dressing boredom. I get into ruts, but a good dressing can MAKE the salad! (and this one is so simple and delicious)

  4. Jenna says

    I made this last night but took your suggestion to use short grain brown rice in place of the cous cous because my husband is gluten-free. We loved it! It was so fast to throw together. Thanks Amanda!

    1. That’s awesome to hear, Jenna! I’m thrilled you and your husband enjoyed the salad with the brown rice in place of the cous cous! <3

  5. Carly says

    I just love these types of simple recipes. Pinning this!

    1. Thanks for pinning, Carly! I hope you’ll be able to enjoy it soon (while figs are still available!).

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