Roasted Fig and Arugula Salad

Becky Luigart-Stayner

Roasting slightly caramelizes the figs and creates flavorful browned bits that eventually season the vinaigrette in this arugula salad recipe. If you don't have molasses on hand, use honey or maple syrup.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 34%
  • Fat: 4.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.4g
  • Carbohydrate: 18g
  • Fiber: 2.5g
  • Cholesterol: 3mg
  • Iron: 1.1mg
  • Sodium: 182mg
  • Calcium: 84mg

Ingredients

  • 1/3 cup sherry vinegar or cider vinegar
  • 1 tablespoon molasses
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt
  • 4 large (dark-skinned) fresh figs, halved (such as Black Mission)
  • Cooking spray
  • 5 cups trimmed arugula
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add figs; toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
  3. Place figs in a cast-iron or ovenproof skillet coated with cooking spray. Bake at 425° for 8 to 10 minutes. Remove figs from pan; place on a plate. Immediately add reserved vinegar mixture to hot pan, scraping pan to loosen browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.
  4. Place arugula on a platter; arrange figs over arugula. Sprinkle with cheese and pepper. Drizzle with cooled vinaigrette.
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