Description
Everyone’s Favorite: Salty & Sweet Salad with Roasted Veggies & Fig Dressing brings together a colorful mix of fresh greens, roasted vegetables, tangy goat cheese, crunchy nuts, and a luscious fig dressing. It all builds into a delectable, perfect bite that hits every note!
Ingredients
Scale
(Use organic ingredients when possible)
- 1 Bag mixed greens
- 1/2 Pound Mini bell peppers
- 6 Oz French green beans (Haricots Verts)
- 1 Teaspoon salt
- 1 Teaspoon granulated garlic
- 1/2 Teaspoon sumac
- 1/2 Cup goat cheese
- 1/4 Cup sliced almonds, toasted
For the dressing:
- 5 Dried figs
- 1/2 Teaspoon dijon mustard
- 1/2 Cup orange juice
- 1 Clove fresh garlic
- 1/2 Medium shallot
- 1 Tablespoons olive oil
- 1/2 Teaspoon granulated garlic
- 1/2 Teaspoon salt
- 1 Tablespoon balsamic vinegar
- 1 Teaspoon fresh thyme
- 1 Cup boiling water
- 1/2 Cup reserved fig water
- Sprinkle of black pepper
Instructions
- First, place the figs in a glass bowl and cover them with boiling hot water for about 15 minutes, or until they soften.
- Preheat your oven to 400°F.
- Prep your veggies for roasting. If the green beans are extra-long, you can cut them in half or leave them whole. Leave the bells whole.
- On a parchment lined baking sheet, toss the green beans and bell peppers with olive oil, salt, granulated garlic, and sumac. Add the shallot at the same time.
- Place the tray in the oven for 15 to 20 minutes, stirring halfway through. The green beans should be slightly charred, and the bell peppers tender. At the halfway point, remove the shallot and allow to cool.
- While the veggies are roasting, toast the sliced almonds in a pan over medium heat for about 4 to 5 minutes until golden. Transfer to a bowl and set aside.
- After the vegetables finish roasting, remove them from the oven and cool.
- When the figs have softened, drain most of the liquid (but reserve some in case you need to thin out the dressing) and add to a food processor or blender along with the olive oil, shallot, fresh garlic, Dijon mustard, fresh thyme, granulated garlic, and salt.
- Blend until fully combined. Or if you prefer, leave it a bit chunky.
- Taste and adjust seasoning as needed.
- Pile the greens onto a large platter. Add the green beans and bells. Crumble on the goat cheese and sprinkle the toasted almonds on top. Pour the salty and sweet figgy dressing all over.
- Dig in and enjoy!!!