A Figgy Fall Salad

Serves: 4



4 cups greens -- Cut ‘N Clean Greens IRONMan Salad, Cut ‘N Clean Greens Curly Spinach, Cut ‘N Clean Greens Rainbow Kale
1/2 cup unsalted almonds, roughly chopped
8 organic, ripe black figs, halved
1/2 a large, organic Granny Smith apple, cored and chopped
4 ounces goat cheese, crumbled


2 tablespoons fruity olive oil
1 tablespoon organic, unfiltered apple cider vinegar
1 teaspoon organic honey
1/2 teaspoon <?xml:namespace prefix = st1 />Dijon mustard
1/2 teaspoon Meyer lemon zest (or the zest of any lemon)
1/4 teaspoon ground black pepper


Toast the chopped almonds in a small skillet over medium heat. As soon as you smell the almonds, give the skillet a shake and toast for one more minute. Remove from heat and set aside.

Make dressing: Whisk the olive oil, vinegar, honey, mustard, lemon zest and pepper together in a large salad bowl.

Add the greens, figs, apple, goat cheese crumbles and toasted almonds. Toss gently with the vinaigrette. Serve at once.

Liz Schmitt, Liz the Chef

When fresh figs flood the market, it’s time to make this seasonal, low-salt kale, spinach and beet greens salad dotted with almonds and apple and drizzled with honey-infused vinaigrette.