Arugula & Spinach Salad with Fresh Figs, Toasted Walnuts & Shaved Parmesan

I have never been a “salad and water” type of girl.  Though I am very health-conscious, I have never thought that starving myself was the answer (nor do I enjoy doing that in any capacity).  If I’m going to have a salad, it has to be a good one.


I don’t know about you but I’m not a fan of the typical side salad you get at most restaurants.  It is usually composed of watery iceberg lettuce (which does have it’s fair share of nutrients, contrary to popular belief but it’s still not my favorite), mealy tomatoes, and stale croutons.  I guess you could say I like “fancier” salads.

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This salad can be served as an appetizer or a side to any main dish or you can top it with tempeh or tofu to make a meal out of it (since let’s face it, a salad never filled anyone up regardless of what they said).  It’s also a very pretty salad so it’s the perfect accompaniment on a buffet for a bridal shower, family dinner, etc.


Arugula & Spinach Salad with Fresh Figs, Toasted Walnuts and Shaved Parmesan (Makes 2 large salads)


  • 2 cups each of fresh Arugula & Spinach (or other leafy greens of your choice)
  • 8 large Figs, cut in half lengthwise
  • 2 small Tomatoes, quartered
  • ½ cup Walnuts, toasted
  • 2 TBSP shaved Parmesan Cheese (omit if vegan, or add nutritional yeast flakes instead)
  • 2 tsp Balsamic Vinegar
  • 2 TBSP Honey


Assemble greens on two large plates.  Top each salad with 8 cut fig pieces, 4 tomato pieces, ¼ cup toasted walnuts and 1 TBSP of shaved parmesan each.  Drizzle each salad with 1 tsp of balsamic vinegar and 1 TBSP of honey.   Serve as an appetizer or side to any main dish or top with cooked tempeh or tofu for a full meal.

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