Fig and Kale Salad with Tangy Goat Cheese Dressing
  • 3/4 cup walnut halves
  • 1/4 tsp cayenne
  • 1tbsp extra-virgin olive oil
  • 1/4tsp salt
  • 5oz pkg baby kale
  • 1 1/2 cups chopped parsley
  • 2cups cooked or canned chickpeasrinsed and drained
  • 1 1/2cups quartered dried figs
  • 2 large applessliced
  • 2 medium carrotssliced into ribbons
  • 3oz soft goat cheeseat room temperature
  • 3tbsp apple cider vinegar or white wine vinegar
  • 3tbsp extra-virgin olive oil
  • 2tsp lemon zest
  • 2tbsp chopped chives
  • 1 garlic cloveminced
  • 1/4tsp salt
  • 1/4tsp black pepper
  1. Preheat oven to 375 F.
  2. To make the salad, in small bowl, toss together walnuts, cayenne, olive oil, and salt. Spread walnuts on baking sheet and bake until golden, stirring once, about 10 minutes.
  3. In large bowl, toss together kale, parsley, chickpeas, figs, apples, and carrots.
  4. To make the dressing, in another small bowl, whisk together goat cheese and vinegar until smooth. Stir in olive oil, lemon zest, chives, garlic, salt, and black pepper. Slowly stir in 1 Tbsp water or more, as needed, until thinner consistency is reached.
  5. Divide salad among serving plates and drizzle goat cheese dressing over top.
Recipe Notes

Per serving: 467 calories; 14 g protein; 23 g total fat (4 g sat. fat); 61 g total carbohydrates (30 g sugars, 13 g fiber); 305 mg sodium