i’m having a serious love affair right now.
i am swooning over this weather and these fall vegetables. i’m just on board with the fresh produce. which is kind of a miracle on 34th street because this time of year is all about the carbs, and the butta. is there a single recipe that calls for less than a stick of butter? am i mad about it? no, but we’ve got to get our mean greens too, please.
you have sweet potato and gravy and stuffing recipes coming out of your ears. but, can you actually send me your stuffing recipes because we have a stuffing off every year and not that i’m competitive at all but, i’ll actually cry in the shower if i lose. i ain’t skeered though.
ugh, i almost forgot about the figs in this salad and then i remembered, and ohmygod. figs were never my thing. and then i went over to a friends and she had figs on her charcuterie board and i was like, how.did.i.ever.live.without.figs?
i’m NOT kidding. go buy yourself some figs. dried, fresh, upside-down and inside out – just get them.
i also have a thing for arugula. i joined the kale movement (i’m in the process of inventing a kale caesar salad in my mind) and spinach and i have always had a regular date night, but arugula is my homie. i just think the peppery flava it leaves is like finding $5 in your winter jacket. like boom! life is great, but it just got better.
and don’t even get me started on them apples. i eat one a day. honey crisp and you never go back.
- 3-4 cups Arugula
- about 6 Figs, halved (these are dried)
- 2 honeycrisp apples, diced
- 1/4 cup walnuts, chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- juice from 2 lemon wedges
- Whisk lemon, olive oil and balsamic together
- Combine all other ingredients
- Top with dressing