Fig Salad


Figs are so sweet and hearty, they always satisfy my sweet tooth. Here, they're combined with the earthy flavor of bulgur and spicy arugula.

Nutritional info
per serving

Calories 440
Fat 24g
Saturated fat 3g
Carbohydrates 56g
Sodium 249mg
Fiber 9g
Protein 7g
Cholesterol 0mg

Fig Salad

10 cups
Prep time: Cook time: Total time:


  • 2 cups dried figs
  • 2 cups hot water
  • 2 cups water
  • 1 cup bulgur wheat, grind #2
  • 6 cups fresh arugula
  • 1 cup plain walnuts
  • 2 TB. honey
  • 3 TB. red wine vinegar
  • 3 TB. extra-virgin olive oil
  • [1/2] tsp. salt
  • [1/2] tsp. fresh ground black pepper


In a medium bowl, add figs. Pour hot water over figs, set aside to soak for 30 minutes, and drain. Cut figs into quarters.

In a large saucepan over medium heat, bring 2 cups water to a boil. Add bulgur wheat, reduce heat to low, cover, and cook for 15 minutes or until all of water is absorbed. Fluff with a fork, and let cool.

In a large bowl, add arugula, figs, bulgur wheat, and walnuts.

In a small bowl, whisk together honey, red wine vinegar, extra-virgin olive oil, salt, and black pepper.

Pour dressing over arugula mixture, and toss to coat.

Serve immediately.

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