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Fresh Fig Salad

4
  • 1 medium sweet potato, cooked
  • 4 fresh figs
  • 2 heirloom tomatoes
  • 5 ounces arugula
  • ½ cup farmers cheese
  • cup walnuts, chopped
  • dressing:
  • 1 tablespoon honey
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons tahini
  • 1 tablespoon shallot, finely chopped
  • 2 tablespoon avocado oil
  • 1/4 teaspoon sea salt
  • ¼ teaspoon fresh pepper
  • Steam or bake the sweet potato (see notes for directions) and cool to room temperature.
  • While sweet potatoes are cooking, prepare dressing. Place all dressing ingredients in a medium bowl. Whisk until smooth. Dressing will be slightly thick. You can thin with a few tablespoons of water if desired.
  • Slice sweet potatoes into rounds. You can leave the thin skin on or peel it. Chop figs and tomatoes into bite size cubes.
  • Arrange sweet potatoes, figs, and tomatoes over a bed of arugula in individual salad bowls. Top with a dollop of farmers cheese and walnuts. Drizzle each portion with dressing.
  • While sweet potatoes are cooking, prepare dressing. Place all dressing ingredients in a medium bowl. Whisk until smooth. Dressing will be slightly thick. You can thin with a few tablespoons of water if desired.

Notes

To bake sweet potatoes:
Preheat oven to 425 ℉. Wash sweet potato, wrap in foil and pierce with a fork several times. Bake until tender, 45-50 minutes.
To steam sweet potatoes:
Bring a 2 inches of water to a boil in a medium pot fitted with a steamer basket. If the sweet potatoes are large cut in half and place in steamer. Cover, reduce heat to medium, and steam until tender, 25–30 minutes.