We’re are in the middle of October which means that we are in the middle of fig season. One of the best seasons ever, I believe. They are juicy, soft, sweet, and they have such a pretty color! Plus they are so versatile I believe! They go well on so many things! Add them to your French toast, on top of a yoghurt bowl, dried in granola, serve them with cheese, add them into salads or Buddha bowls, or even grill them to serve as a side. The options are endless!
But a fig is not necessarily a fig. There are small ones and there are bigger ones. I really like the small ones on top of yoghurt for example because they are just perfect in size and you can always eat the skin! With the bigger ones, I prefer using them in salads or as a snack. But if you want to consume them with the peel, make sure to buy organic ones. If you don’t then I would not recommend eating the skin!
Figs have a great nutritional value too! When fresh they are really low in calories, but have a quite high fiber content! They help reducing the blood pressure as they increase the potassium in your body. Also, they are high in calcium, which is an essential Mineral. When dried, they are higher in calories but also in fiber, with incredible 9g per 100g serving. So if you want to add some sweet or chewiness to your next granola, or just snack in something sweet with nut butter than grab some figs next time, either dried or fresh with some nut butter and you have a delicious and filling snack!
Onto the next highlight of the salad; the caramelized pecans! I am a huge fan of pecans, I lottery eat them on anything! I love the flavor and the crunch! Nuts in general are packed with protein, vitamins and healthy fats! They are a great addition in nutritional value and crunch to almost any dish! Yoghurt, salads, stir fry’s, curries, you name it! Caramelized First nuts is incredibly simple and only requires 3 ingredients! The nuts themselves, some honey or agave, and a pinch of sea salt. I like to prepare them in a non – stick pan as I believe that it is easiest and quickest.
It is as simple as adding all the ingredients to the pan and heating it up. At first it will seem as there was too little honey as it will only stick on a few nuts, but as soon as it heats up it will get more liquid and it will cover all the nuts. They work great on a salad as they add sweetness but I also think that they go along very well with cheese or yoghurt. I like the pre make them in a batch in the beginning of the week and them add on on several different dishes throughout the week. If you are not a fan of pecans they can be substituted them for any other nut. Walnuts and almonds would work great, hazelnuts do work too but I would not recommend using cashews since they already have a sweet touch and are rather soft so I would not recommend using them.
The dressing for the salad is really creamy and delicious. It is not loaded with tons of calories like conventional store bought ones. It is made out of Avocado, Greek Yoghurt, Dijon Mustard, honey, Tahin, anchovies Lemon Juice and Vinegar. I know that it sounds like a lot of ingredients but it is totally worth it! It is an oil free dressing. Just blend all of the ingredients up and you will end up with a delicious creamy dressing!
To add the finishing touches coat the spinach in the dressing, cut up some dogs, crumble feta cheese and add the walnuts on top! It is an amazing side dish in Fall with some roasted meat or to enjoy along a bowl of pasta! It contains a lot of fall ingredients, which I love since it is a great way to enjoy all the seasonal and regional food!
Caramelized Pecan and Fig Salad
A delicious side dish to incooperate all of the delicious fall foods!
What you will need
For the Salad:
- 3 handful Baby spinach (baby spinach preferably)
- 2 Figs
- 25 g Pecans
- 2 tsp Honey
- 40 g Feta Cheese
For the Dressing:
- 30 g Avocado
- 2 tbsp Greek Yoghurt
- 1 tbsp Tahin
- 2 tsp White Vinegar
- 1/2 juice Lemon
- 1 Anchovie
- 2 tsp Mustard
- 1 tsp honey
That’s how it works:
Add all of the ingredients for the salad into a small blender. Add maybe about 1,5 tablespoons of water to start out. Blend it up. It should be creamy but runny. If it is too thick, feel free to add a little more Tahin or water in order to thin it out. Add a generous pinch of salt and set aside, best in the fridge.
Add the nuts into a small nonstick pan. If you do not have one it is not a huge problem but if you have the option, use a non-stick one. Add the honey and a pinch of salt into it. Don’t worry if the honey will only stick onto a few nuts. Heat it up on medium high, constantly stirring. As soon as it gets hot the honey will get more liquid and coat all of the nuts. Once that happened, take the bits out of the pan and set aside.
Toss the spinach with the dressing and separate it onto 4 bowls. Cut up the figs and add them on top. Crumble the feta. Finally, add the caramelized pecans on top and serve!