Rainbow Carrot Walnut Arugula Salad with Oil-Free Fig Dressing
Facebook0Twitter0Linkedin0Email1X Yummly0 print Easy | Servings: 4 | Ready In: 10 minutes | Yield: 6 cups salad + 1 ½ cups dressing Sweet dried figs, peppery arugula, and toasted walnuts create a delicious mixture of flavors and textures in this easy salad recipe. The oil-free balsamic dressing is a must-have for your healthy, plant-based repertoire. Serve with Asparagus Tarragon Pea Soup, Italian Winter Vegetable Barley Soup, or Farro Italian Vegetable Soup for a hearty dinner. Ingredients Oil-Free Fig Walnut Balsamic Dressing ¼ cup (1 ounce) chopped walnuts 4 dried Calimyrna figs 1 teaspoon Balsamic Vinegar ½ cup water, as needed Salt and pepper, to taste For the Arugula Walnut Salad ½ cup (2 ounces) chopped walnuts 1 bunch rainbow carrots 1 (5-ounce) container Baby Arugula How it’s Done Preheat your oven to 350F. To make the Fig Walnut Balsamic Dressing: Place all of the walnuts (the total ¾ cup that you’ll need for both the dressing and the salad) in a baking dish. Toast in the oven until golden brown, 7-8 minutes. Reserve ¼ cup of the walnuts for the salad. Transfer the remaining ½ cup walnuts to a high-speed blender. Add the figs, balsamic vinegar, water, salt, and pepper. Puree. Add more water, as needed, to get a smooth, pourable consistency. Taste to adjust seasoning. Set aside. While the walnuts toast, you can prepare you salad ingredients. Peel the carrots and cut in ¼-inch thick half-moon slices. Wash the arugula, if needed. To make the Arugula Walnut Salad with Fig