Rainbow Carrot Walnut Arugula Salad with Oil-Free Fig Dressing
Sweet dried figs, peppery arugula, and toasted walnuts create a delicious mixture of flavors and textures in this easy salad recipe. The oil-free balsamic dressing is a must-have for your healthy, plant-based repertoire.
To make the Fig Walnut Balsamic Dressing: Place all of the walnuts (the total ¾ cup that you’ll need for both the dressing and the salad) in a baking dish. Toast in the oven until golden brown, 7-8 minutes. Reserve ¼ cup of the walnuts for the salad. Transfer the remaining ½ cup walnuts to a high-speed blender. Add the figs, balsamic vinegar, water, salt, and pepper. Puree. Add more water, as needed, to get a smooth, pourable consistency. Taste to adjust seasoning. Set aside.
While the walnuts toast, you can prepare you salad ingredients. Peel the carrots and cut in ¼-inch thick half-moon slices. Wash the arugula, if needed.
To make the Arugula Walnut Salad with Fig Walnut Balsamic Dressing: In a large bowl, combine the arugula, sliced carrots, ¼ cup toasted walnuts, and the Fig Walnut Balsamic Dressing. Toss well, evenly coating all of the arugula with the dressing. Taste to adjust seasoning. Serve and enjoy!