with wine-poached figs, crumbled blue cheese, pomegranates and toasted pecans
I know, I know … it’s the holidays and most of the things I’m posting are … um … healthy. Yeah, I know that’s unusual in the food blogger realms lately. Everyone seems to be posting goodies galore … not me. I’m definitely not in the thralls of cookie baking or fudge making yet. I do have some decadent ideas up my sleeve … you’ll be the first (okay maybe not the FIRST, but close to the first) to know when I post them.
But right now, I’m focused on healthy eating and maintaining the status quo in my body (that I worked so hard to achieve!) … I returned from a vacation in New Orleans right before Thanksgiving. So there was lots of delicious seafood in New Orleans … and gumbo … and beer … and wine. I have to admit I am going through a bit of seafood withdrawal since we left there, but right after that we had the biggest foodie holiday of the year … and that was delicious too … so yeah, now I’m feeling a little bloated.
I am again this year participating in #ProjectZero at work … the idea is simply not to gain any weight over the holidays. I joined the challenge so I am absolutely determined to net zero weight gain and still enjoy myself this holiday season.
Enter this salad. This is how I satisfy my palate when I’m determined to win at #ProjectZero (which, at my age, is really a year-round activity .. not just a holiday thing) … and still enjoy the foods I eat. You guys … you would not believe how satisfying this salad is! The flavors, textures, and colors in this salad are nothing short of amazing. The Maple Lavender Wine-poached figs, first, will win you over. I could eat those alone and revel in foodie bliss. But if you have not any fresh figs about you, it’s okay. You can skip them and this salad will still amazify your tastebuds. Dried cranberries give it that sweet/tart/chewy texture, with creamy blue cheese and then toasted walnuts and pomegranates step in for crunch … the greens totally balance it all out … and then there’s that sweet, intoxicating maple balsamic dressing … as a salad lover, I want to want to fill my whole plate with this and nothing else.
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Cranberry Fig Salad with Maple Balsamic Vinaigrette
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: as many as you like!
Ingredients
- Maple Lavender Wine-poached figs (recipe here)
- Maple Balsamic Vinaigrette (recipe here)
- Mixed greens
- Dried cranberries (or craisins)
- Fresh pomegranate seeds
- Toasted pecans, roughly chopped
- Crumbled blue cheese
Instructions
- Make the vinaigrette and figs and set aside while you assemble the salad.
- Fill your salad plate or bowl most of the way with mixed greens.
- Top with dried cranberries, a couple wine-poached figs (chopped if you want them more evenly distributed), pomegranate seeds, toasted pecans and blue cheese crumbles.
- Drizzle with maple balsamic vinaigrette and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie Friends Friday, Foodie FriDIY, Gluten Free Friday, What’s for Dinner Sunday, Weekend Potluck, Pretty Pintastic Party, Happiness is Homemade and Let’s Get Real.
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