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Spicy Fig and Artichoke Salad Recipe

Spicy Fig and Artichoke Salad Recipe

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Ingredients:

Serving

1 1/2 tbsp olive oil, divided
1 cup thinly sliced red onion (about 1 small onion)
3 plain garlic
1 (6 1/2 oz) jar marinated artichoke hearts , marinade reserved
1 roasted red pepper (from the jar is fine
1/4 tsp chili powder
2 pinches dried ancho chile powder
10 fresh figs, halved
4 cups packed baby spinach (can use 2 bunches trimmed watercress)
salt
fresh ground black pepper (i prefer the tricolor) or tricolor pepper ( i prefer the tricolor)
1/3 cup olive oil (1/3 cup reserved marinade from artichoke hearts)
3 tbsp fresh lime juice, to taste (from the bottle is okay, but fresh is better!)
2 1/2 tsp red wine vinegar
1 tsp honey or 1 tsp brown rice syrup
1 tsp pomegranate syrup (aka pomegranate molasses)
salt & freshly ground black pepper
1/2 cup chopped pecans
2 green onions, thinly sliced (about 1/4 cup, aka scallions)
1/3 cup crumbled feta cheese

Directions:

Prepare the ingredients: 1) thinly slice the red onion, 2) remove artichokes from jar, reserving the marinade if desired for dressing, and rinse, drain, and halve them, 3) slice the roasted pepper to about 1/8-1/4 inch slices, 4) halve the figs, 5) squeeze a ripe lime for the juice, and 6) slice the green onions. Now you’re ready to put together the salad!
In a skillet over medium temperature, heat 1 teaspoon of olive oil (from the 1 1/2 Tbsp, divided) and add the red onion and garlic. Sauté for 2 minutes. Add a pinch of salt and a turn of your pepper mill and sauté for another minute.
Add the prepared artichoke hearts and roasted red pepper and sauté until heated through, about 2 minutes, then transfer to a bowl and set aside. Do not wipe out the skillet you used.
Add the remaining olive oil (from the 1 1/2 Tbsp, divided), chili powder, and pinches ancho powder to the same skillet and heat over medium temperature. Stir to combine the oil and powders, distributing the mixture evenly in the bottom of the pan. Lay the halved figs cut-side-down on the mixture and let cook for 2 minutes. Remove from pan and set aside.
Make the salad dressing in a bowl by whisking together either 1/3 cup olive oil or 1/3 cup of reserved marinade and the lime juice, vinegar, honey, pomegranate syrup, and salt and pepper to taste.
Get out a serving platter and place the baby spinach on it, then top artfully with the artichoke mixture and drizzle with 3-4 tablespoons of the dressing. Top with the seasoned fig halves and garnish with pecans, green onions, and crumbled feta. Place remaining dressing in a serving bowl with spoon, serve salad, and enjoy!
Note: I'm thinking that the dressing with a revision using yogurt and much less oil would also be very nice for this salad!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	437.59 Kcal (1832 kJ)
Calories from fat	292.87 Kcal
		% Daily Value*
Total Fat	32.54g	50%
Cholesterol	7.34mg	2%
Sodium	281.1mg	12%
Potassium	1611.37mg	34%
Total Carbs	32g	11%
Sugars	16.69g	67%
Dietary Fiber	9.61g	38%
Protein	11.15g	22%
Vitamin C	87.1mg	145%
Iron	12.6mg	70%
Calcium	319.1mg	32%

Amount Per 100 g
Calories	109.72 Kcal (459 kJ)
Calories from fat	73.44 Kcal
		% Daily Value*
Total Fat	8.16g	50%
Cholesterol	1.84mg	2%
Sodium	70.49mg	12%
Potassium	404.04mg	34%
Total Carbs	8.02g	11%
Sugars	4.19g	67%
Dietary Fiber	2.41g	38%
Protein	2.8g	22%
Vitamin C	21.8mg	145%
Iron	3.1mg	70%
Calcium	80mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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