A fig and pecan salad is the perfect combination for Fall topped with homemade croutons of course. It’s healthy and hearty and so simple to make. You could change up these ingredients using dried apricots or mix it up with other types of nuts such as walnuts or even pistachios. I like this salad because I always have these toppings stocked in the pantry so it’s great for a last minute appetizer or paired with your main as shown here with lemon herb salmon.
Salad ingredients:
1 1/2 cups kale, chopped
1/2 cup dried mission figs, sliced
1/4 cup shredded parmesan
1/3 cup chopped pecans, toasted
2 tbsp olive oil
1 tbsp fresh lemon juice
Salt and pepper
Breadcrumb ingredients:
1 slice multigrain bread
1 tbsp olive oil
Italian seasoning
Garlic powder
Salt and pepper
Directions:
For the breadcrumbs, preheat oven to 375°F.
Slice multigrain bread into small cubes, drizzle with 1 tbsp of olive oil and season with salt, pepper, garlic powder and Italian seasoning. Toast for 8-10 minutes. Set aside to cool.
For the salad, top kale with figs, pecans, parmesan and breadcrumbs.
For the vinaigrette, whisk olive oil and lemon juice, season with salt and pepper. Drizzle over salad.