Maple Balsamic Fresh Fig and Toasted Farro Salad
Maple Balsamic Fresh Fig and Toasted Farro Salad is everything you want in a delicious, end of summer salad. Massaged kale, arugula, toasted farro, fresh figs, maple glazed walnuts, prosciutto, honey goat cheese and a warm maple balsamic dressing! It makes for the perfect lunch or dinner.
I had the toughest time trying to name this salad because it is packed with so much goodness!
Massaged Kale
Arugula
Toasted Farro
Prosciutto
Red Onions
Fresh Figs
Maple Glazed Walnuts
Honey Goat Cheese
Warm Maple Balsamic Dressing
Choosing what to highlight in the title was a challenge! The figs are a no-brainer, the whole salad concept was developed with them in mind, but everything else was on equal playing field. I decided to go with Maple Balsamic and Toasted Farro as the other descriptors because the warm maple balsamic dressing really ties the flavors together nicely and the toasted farro adds a lot of body and texture to the salad.
What type of figs should I use?
Fig season tends to be short, especially here on the east coast. Fresh figs usually start popping up in grocery stores in early-mid August and if you are lucky you can find them through September and maybe into October. The most widely available type are black mission figs. That is what I used in this recipe and it’s what I most often find is available in stores near us. Black Mission Figs are the perfect size, texture and flavor for this salad recipe.
How to make Toasted Farro
Rather than boiling the farro in a pot, you first toast the raw farro in a skillet. Then add in vegetable stock and bring it to a boil and then simmer to cook it through. Once all the liquid is absorbed, turn the skillet back up to give it one last toast.
How to Make Maple Glazed Walnuts
Start off by melting a little butter in a skillet, then add maple syrup and salt and bring it to a boil. When the mixture reaches a rapid boil remove from heat. Working with a wooden spoon, fold in the raw walnuts and toss to coat. Use a slotted spoon to transfer the walnuts from the skillet to a parchment lined baking sheet. Spread walnuts in a single layer. Bake for 10 minutes at 375°F to toast.
Why you should use the Maple Balsamic Dressing Warm
This Maple Balsamic Fresh Fig and Toasted Farro Salad minds the gap between summer and fall. The figs are so fresh and colorful, but the toasted farro and maple flavors lend themselves more towards fall. That is why this salad is great for the end of summer and into the early fall. Since we are using raw figs, the dressing helps to soften them just a tad and bring out some more of their flavor. It also helps the goat cheese to melt just slightly adding to it’s creamy texture.
Maple Balsamic Fresh Fig and Toasted Farro Salad
- Yield: 4 large bowls of salad 1x
Description
Maple Balsamic Fresh Fig and Toasted Farro Salad is everything you want in a delicious, end of summer salad. Massaged kale, arugula, toasted farro, fresh figs, maple glazed walnuts, prosciutto, honey goat cheese and a warm maple balsamic dressing! It makes for the perfect lunch or dinner.
Ingredients
Toasted Farro
2 tbsp olive oil
1 cup farro
2 cups vegetable stock
Maple Glazed Walnuts
1 tbsp unsalted butter
1/2 cup maple syrup
1/2 tsp salt
1 1/2 cups raw walnut pieces
Maple Balsamic Dressing*
1/2 cup balsamic vinegar
1/2 cup map syrup
2 tbsp olive oil
salt
Salad
6 cups chopped kale
2 tbsp olive oil
1 tbsp lemon juice
2 cups arugula
1 cup toasted farro
2 tbsp red onion, slices thin
8 large figs, halved or quartered
4 slices prosciutto, cut into bite sized pieces
2oz honey goat cheese, crumbled
1/2 cup maple glazed walnuts
1/4 cup maple balsamic dressing
Instructions
Toasted Farro
In a large skillet heat 2 tbsp olive oil over medium heat
Add 1 cup farro, working with a wooden spoon toast for 3-5 minutes
Add the vegetable stock, bring to a rapid boil
Reduce to a simmer, simmer until all the liquid is absorbed
Turn the heat back up and toast for 2-3 more minutes until the farro is browned but not burnt
Remove from heat, set aside
Maple Glazed Walnuts
Preheat oven to 375°F
In a large skillet, melt the butter over medium heat
Add the maple syrup and salt, whisk
Bring the mixture to a boil
Remove from heat and fold in the walnuts, working with a wooden spoon, toss to coat
Use a slotted spoon to get rid of excess coating and transfer the walnuts to a baking sheet lined with parchment paper
Bake for 10 minutes
Remove from oven, allow to cool
Maple Balsamic Dressing
Add the balsamic vinegar and maple syrup to a small sauce pan
Bring to a rolling boil then reduce to a simmer
Simmer for 8-10 minutes or until the mixture thickens
Whisk in the olive oil and salt
Salad
Add kale to a large salad bowl
Pour the olive oil and lemon juice over the kale
Working with clean hands, massage the kale for 2-3 minutes
Add the arugula to the salad bowl, toss
Add the toasted farro and red onion, toss
Top the salad with the figs, prosciutto, goat cheese and maple glazed walnuts
Pour the warm maple balsamic dressing over the salad
Notes
*best served warm, make right before serving the salad
Keywords: #figandfarro, #figsalad, #figrecipes, #summersalads
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If you make this Maple Balsamic Fresh Fig and Toasted Farro Salad, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!