Oh health, yeah! This salad recipe is delicious and healthy and so easy to make. Dried cranberries, candied pecans, goat cheese and fresh figs make it so Californian it has to wear shades.
4 ounces Arugula 8 figs 8 slices red onion 3 ounces goat cheese 1 tablespoon white balsamic vinegar 1 tablespoon avocado oil pinch sea salt pinch cracked pepper 1/3 cup golden raisins 1/4 cup dried cranberries 2 ounces candied pecans
Add 1 tablespoon avocado oil, 1 tablespoon white balsamic vinegar, a pinch of sea salt and a pinch of freshly cracked pepper into a bowl.
Mix ingredients together.
Add in 8 slices of red onion and half of the arugula, then toss just to get the arugula and onions coated.
Add in the remainder of the arugula and toss.
Add in 1/3 cup golden raisins, 1/4 cup dried cranberries, and 2 ounces candied pecans. Then toss it a bit just to get it fluffed up.
Add in 8 figs cut into quarters. Just work the figs in with the arugula and other ingredients. Don't overwork them as they are delicate.
Top the salad with 3 ounces of goat cheese.
If you'd like, you can add a little bit more cracked pepper on top and serve!
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Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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