Fig & Beet Salad

Good morning! Can you believe it is October? I am in awe at how fast this year is going. We had our first taste of Fall weather this weekend and today I woke up to the low 50’s. I am not complaining because I love it. The cool mornings are my favorite time to take longs walks with my pups. 

Pheasant Plate Here, salad servers, White rectangle plate, striped towel

I have been making a lot of salads lately and this week was no exception, I made an easy and delicious roasted fig and beet salad with pecans, blue cheese, cabbage. and a sprinkling of carrots. 

Fig & Beet Salad

4 roasted beets

1 lb. rinsed mixed salad greens

1/3 cup feta or blue cheese

1/2 cup toasted pecans

1/4 cup chopped purple cabbage

1/8 cup matchstick carrots

3-5 roasted figs

On a plate place the greens and then layer the beets, figs, cheese, cabbage, carrots, and pecans. Lightly dress with vinaigrette and enjoy. 

pheasant plate, salad servers, white rectangle plate, striped towel

Fall Vinaigrette

5 Tablespoons olive oil

1/4 cup apple cider vinegar

11/2 Tablespoon maple syrup

1 teaspoon dijon mustard

1/4 teaspoon salt

1/4 teaspoon cracked pepper

Combine all ingredients in a jar and shake well. Or mix in a bowl until the ingredients come together

Are you a fan of salad? Do you typically have a plan or just throw whatever you have in the fridge onto the salad? I love most any salad that has blue cheese, pecans, and cranberries but I do not like mushrooms, green peppers, green beans or peas. 

As for dressing I love vinaigrette of any kind and ranch as well. The ranch I rarely eat but when I do I always mix it with a little vinaigrette. 

Please share your Fall salad recipes as well as your favorite dressings. 

Have a wonderful week. 

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