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Fig & Arugula Salad

Ingredients

  • 1/2 cup walnut halves
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon plus 1/8 teaspoon Kosher salt, divided
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 1 (15-ounce) can unsalted chickpeas, drained and rinsed
  • 5 ounces fresh arugula
  • 1/2 cup dried figs, quartered
  • 1 medium carrot, shaved
  • 3 ounces goat cheese, crumbled (about 3/4 cup)

Cooking Instructions

Step 1: Preheat oven to 375 degrees F. Toss together walnuts, cayenne, 1 tablespoon oil, and 1/8 teaspoon salt on a small baking sheet. Bake until golden, about 10 minutes. Remove from oven, and set aside.

Step 2: Whisk together balsamic vinegar, honey, remaining 2 tablespoons oil, and remaining 3/4 teaspoon salt in a small bowl.

Step 3: Toss together chickpeas, arugula, figs, and carrot in a large bowl. Top with goat cheese and toasted walnuts. To serve, place 2 cups salad in each of 4 bowls; drizzle evenly with dressing.

Enjoy this delicious salad from CookingLight!