Fig, Walnut and Goat Cheese Salad with Pumpkin Spice Dressing
Ingredients
- 12 cups greens
- ½ yam, peeled and cut into julienne strips about 1 1/2-2 cups of julienne pieces
- Olive or canola oil, about 2 tablespoons
- 6 dried figs, stemmed and sliced
- 1 cup whole walnuts
- ¾ cup goat cheese
Pumpkin Spice Dressing:
- ½ cup olive or canola oil
- ¼ cup balsamic, i used fig balsamic
- 1 teaspoon pumpkin pie spice
- 2-3 tablespoons brown sugar
- Salt and pepper to taste
Instructions
- Combine all dressing ingredients in a jar or bowl. Whisk until blended. Do not refrigerate.
- Saute the yam strips in oil until a bit crisp, drain on paper towels. If they are not crisp enough, place in oven on a cookie sheet at 375 convection or 400 regular bake for about 5-7 minutes or until crisp.
- Toss together the remaining salad ingredients. Top with yam strips.
- When ready to assemble salad, whisk dressing again.
- Drizzle about ¼-⅓ cup of dressing on top of salad bowl or plate the salads individually and top with yam strips and drizzle with dressing.
- The dressing should cover about 3x this recipe.
- Recipe yields about 6-8 side salad servings.
Notes
-This salad can be stretched by adding a few more cups of greens. Keep the other ingredients the same and add up to 5 cups of additional lettuce. -If you are plating the salads individually for a table, go ahead and plate the lettuce, walnuts, figs, goat cheese and top with yam strips up to an hour before serving. Drizzle with dressing no more than 15 minutes ahead. -When assembling this salad in a bowl, toss all ingredients and save a bit of the goat cheese, chopped figs, walnuts and yams for topping the salad.