This Fig and Pistachio Salad is the perfect combination of sweet fruit, crunchy nut and peppery green with a tangy dressing. The arugula can be subbed for any peppery green; arugula, turnip greens, and mustard greens work really well. Or use the leafy greens of your choosing!
Fig and Pistachio Salad Recipe
Nutrivore Score: 224
Ingredients
- 6 cups arugula or other peppery green
- 2 cups fresh figs chopped
- 3/4 cup pistachios shelled and unsalted
- Balsamic Vinaigrette to taste
Instructions
- Cut figs into quarters.
- Sprinkle chopped fig and pistachios over arugula.
- Drizzle with vinaigrette to taste.
Nutrition
Nutrition Facts
Fig and Pistachio Salad Recipe
Amount per Serving
Calories
150
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
6
mg
0
%
Potassium
414
mg
12
%
Carbohydrates
20
g
7
%
Fiber
4
g
17
%
Sugar
14
g
16
%
Protein
4
g
8
%
Vitamin A
650
IU
13
%
Vitamin C
5
mg
6
%
Calcium
76
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
