Fig Edamame Salad

Beautiful, colorful figs were the inspiration for this Fig Edamame Salad. Full of fiber, antioxidants and plant-based protein, it doesn’t get healthier than this. I know you will enjoy this Cherry Ginger Vinaigrette Dressing atop the Fig Edamame Salad. Brings it all together! View my recipe for the dressing.

Fig Edamame Salad

VirtualRDN

Fresh figs were the inspiration for this Fig Edamame Salad. You will love it paired with a homemade Cherry Ginger Vinaigrette.

Print Recipe

Share Recipe

Servings 2 people

Calories

Ingredients

  

For Salad

• 6 cups spinach
• 1/4 of a red onion , sliced
• 4 fresh figs , quartered
• 1/3 cup steamed or roasted edamame (I like roasted for the added crunch)
• 1 medium sweet potato , chopped and roasted
• 3 Tbsp crumbled blue, feta or gorgonzola cheese
• 1/3 of a yellow bell pepper , chopped
• 1/3 of a cucumber , sliced or chopped
• ground black pepper

For Dressing

• View my recipe for preparing the dressing.

Instructions

 

• Make at least two hours ahead if you can to allow the ginger to breakdown a bit.
• Divide spinach into two plates. Layer with equal amounts of toppings and dressing. Sprinkle with plenty of fresh ground pepper and enjoy!

Notes

Tip #1: if you don’t feel like roasting edamame fresh, try @Seapoint dry roasted edamame ( the ingredients are just soy beans and salt!) They add a nice crunch and a pickup of protein to the dish

Tip#2: to cut down on roasting time for potatoes (or other veggies) in the hot months I microwave (covered and sprinkled with a bit of water , with holes poked in potato skin ) to cook 2/3 of the way (about 4 minutes for a medium to large potato). Then I brown on both sides on the stovetop in my cast iron pan. Still gets all crispy and flavorful!