Fig Kale Salad with Tangy Goat Cheese Dressing | Healthinesslive
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Wednesday, June 16, 2021

Fig Kale Salad with Tangy Goat Cheese Dressing

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Fig Kale Salad with Tangy Goat Cheese Dressing

Pity the poor salad: as the Forrest Gump of the holiday side-dish world, it’s always the underdog. But this bowl of greens bejeweled by toasty nuts, sweet figs, crispy apples, and creamy dressing is sure to become the hit of the holiday table. People won’t even miss the stuffing.

No moo 

Looking for a dairy-free dressing? Whisk together the zest and juice of 1 medium orange; 2 Tbsp (30 mL) balsamic vinegar; 1 Tbsp (15 mL) honey; 2 tsp (10 mL) Dijon mustard; 2 tsp (10 mL) grated or finely minced fresh ginger; 1 garlic clove, minced; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1/8 tsp (0.5 mL) crushed red pepper flakes; and 1/3 cup (80 mL) extra-virgin olive oil.

Ingredients

Salad 

3/4 cup (180 mL) walnut halves

1/4 tsp (1 mL) cayenne

1 Tbsp (15 mL) extra-virgin olive oil

1/4 tsp (1 mL) salt

5 oz (140 g) pkg baby kale

1 1/2 cups (350 mL) chopped parsley

2 cups (500 mL) cooked or canned chickpeas, rinsed and drained

1 1/2 cups (350 mL) quartered dried figs

2 large apples, sliced

2 medium carrots, sliced into ribbons

 

Dressing 

3 oz (85 g) soft goat cheese, at room temperature

3 Tbsp (45 mL) apple cider vinegar or white wine vinegar

3 Tbsp (45 mL) extra-virgin olive oil

2 tsp (10 mL) lemon zest

2 Tbsp (30 mL) chopped chives

1 garlic clove, minced

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) black pepper

Directions

In small bowl, toss together walnuts, cayenne, 1 Tbsp (15 mL) olive oil, and 1/4 tsp (1 mL) salt. On microwave-safe plate, spread nuts in a single layer. Microwave on high in 1-minute intervals, stirring between each interval, until nuts are fragrant and a few shades darker. Alternatively, spread nuts on baking sheet and bake in 375 F (190 C) oven until golden, stirring once, about 10 minutes.

In large bowl, toss together kale, parsley, chickpeas, figs, apples, and carrots.

In another small bowl, whisk together goat cheese and vinegar until smooth. Stir in 3 Tbsp (45 mL) olive oil, lemon zest, chives, garlic, 1/4 tsp (1 mL) salt, and black pepper. Slowly stir in 1 Tbsp (15 mL) water, or more, as needed, until thinner consistency is reached.

Divide salad among serving plates and drizzle goat cheese dressing overtop.

 

Each serving contains: 467 calories; 14 g protein; 23 g total fat (4 g sat. fat, 0 g trans fat); 61 g total carbohydrates (30 g sugars, 13 g fibre); 305 mg sodium

 

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