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.
Fig Kale Salad with Tangy Goat Cheese Dressing
Ingredients
- 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
- 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
Nutrition
Per serving:
- calories467
- protein14g
- fat23g
- saturated fat4g
- trans fat0g
- carbohydrates61g
- sugars30g
- fibre13g
- sodium305mg
Directions
01
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.
02
In large bowl, toss together kale, parsley, chickpeas, figs, apples, and carrots.
03
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.
04
Divide salad among serving plates and drizzle goat cheese dressing overtop.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
