Fig and Blackberry Salad with Candied Walnuts
Fig and Blackberry Salad with Candied Walnuts…take 2! Sorry about that blank post I shared yesterday. I hit the wrong button. Trader Joe’s is carrying fresh figs right now, and I just couldn’t resist putting them in this salad with candied walnuts, goat cheese, and blackberries. The flavor combo is SO very yummy, and this salad is super simple to make. Even the candied walnuts only take a few minutes! My sister, Tanya, is visiting from Washington DC and we’ve both decided the fig and blackberry salad is our new favorite. At lunch time we snuck out of the kitchen into the dining room for a few minutes’ break from the 7 kids in our house, and this salad took us to our happy place! By the way, if fresh figs and blackberries are not available dried figs and frozen blackberries (thawed) would be delicious, too.
Figs are both delicious and good for you! Actually, most of the ingredients I cook with are that way, but let’s talk about figs today. They’re high in fiber and potassium, and they promote cardiovascular and visual health. They also have chlorogenic acid in them, which helps to regulate blood sugar levels and has been shown to benefit people with Type 2 Diabetes. For more information about figs, check out this article.
On a side note, I know we’re still in summer mode here in the northern hemisphere, but chefs all over are probably starting to think about their Thanksgiving menu. This salad would be the perfect addition to that meal! It’s so simple and easy, too, but feels very fancy.
Before I get to the recipe for the Fig and Blackberry Salad with Candied Walnuts, I’d like to invite you to join with others who are making healthy changes! Let me walk alongside you on your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full.” May you find freedom from food habits that are destructive to a full life!
- 1 Cup Sliced Figs
- 1 Cup Blackberries (cut in half)
- 1/2 Cup Goat Cheese (crumbled)
- 1 Small Bag Organic Baby Greens
- Freshly Ground Pepper (to taste)
- Sea Salt (to taste)
- 2 Tbsp Balsamic Vinegar (approximate amount)
- 1/4 Cup Olive Oil (approximate amount)
- 1/2 Cup Candied Walnuts (instructions below)
- 2 Tsp Coconut Oil
- 1 Cup Raw Walnuts (chopped)
- 1/4 Tsp Sea Salt
- 2 Tbsp Maple Syrup
- Make the walnuts first, so they have time to cool down before you put them in the salad.
- Melt the coconut oil in a small sauce pan over medium heat, and add the walnuts and salt.
- Cook the walnuts for a few minutes, stirring frequently. Add the maple syrup and cook for 2-3 more minutes. Try not to burn the walnuts.
- Remove the walnuts from heat and set aside while you assemble the salad.
- Combine all of the ingredients and enjoy it cold and fresh!
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