Sometimes we eat healthy things at our house.
On the weekends we eat like absolute fat kids. But then Monday rolls around and the detox must begin again before the next weekends retox. It’s a vicious cycle.
This is the best salad I’ve made this summer.
Not only did it look pretty, it tasted amazing. Sweet and salty with a hint of funk from the blue cheese…it’s everything you could ever want in a salad!
I could eat salad for every single meal of my life but living with a man can make that difficult. They require things like meat, red sauce and starches (at least the man I live with does).
Mikey does love to eat healthy and we try to stick to lean meats/proteins and tons of veggies and fruits during the week (which leads to binging on pizza and Chinese foods on the weekends).
I sprinkled this salad with a little honey & balsamic, olive oil and then salt and pepper. Mikey added some of my Poppy Seed Vinaigrette which is on the sweeter side and paired nicely with the figs.
My Mother-In-Law is a dietitian and she always says that you need to “Get all your colors” with every meal, or as many as possible. This colorful salad is pretty to eat and passes her test (depending on how much blue you add).
You could very easily sub out any type of cheese or veggie, nut or meat to this salad. Topping it with some salmon or crispy bacon would be delicious. Some thinly sliced steak or balsamic chicken would also make a lovely addition!
I hope your week is off to a great start! Make sure to get all your colors! And no, M&M’s don’t count 😉
Fig, Blue Cheese & Pecan Salad
2-3 Large Handfulls Mixed Greens
1 Cup Kale Leaves
4-5 Figs, Sliced
1/4 Cup Toasted Pecans
1/4 Cup Blue Cheese Crumbles
1 Small Carrot
1/8 Red Onion
Salt & Pepper
In a large bowl, spread out cleaned greens of choice (can do a mix, spinach, kale or arugula).
Slice figs and spread over top of lettuce.
Thinly slice red onion and sprinkle slices over salad.
Peel carrot and discard outer skin. Then continue to peel so you get long, thin slices. Spread over salad.
Toast pecans in a small pan and once cooled sprinkle over salad.
Sprinkle with blue cheese.
I mixed some honey with balsamic and drizzled that and olive oil over the salad, finishing with a sprinkle of salt and pepper.
Mikey used my Poppy Seed Vinaigrette, which is a favorite dressing at our house.
Serve with salad tongs and any other additions and enjoy!