Arugula Salad with Pecorino and Roasted Figs

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Arugula Salad with Pecorino and Roasted Figs
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
391
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates39 g(26 %)
Sugar added1 g(4 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E3 mg(25 %)
Vitamin K108.6 μg(181 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate35 μg(12 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C27 mg(28 %)
Potassium476 mg(12 %)
Calcium319 mg(32 %)
Magnesium51 mg(17 %)
Iron1.6 mg(11 %)
Iodine17 μg(9 %)
Zinc1.7 mg(21 %)
Saturated fatty acids5.6 g
Uric acid34 mg
Cholesterol13 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
6 fresh Figs
2 Tbsps olive oil
4 slices white bread
1 garlic clove
1 strip organic Orange peel
2 bunches Arugula
2 Tbsps balsamic vinegar
4 Tbsps olive oil
1 tsp honey
salt
freshly ground peppers
60 grams aged pecorino romano
How healthy are the main ingredients?
white breadArugulapecorino romanoolive oilolive oilhoney

Preparation steps

1.

Rinse the figs, then halve or quarter depending on size. Heat the oliev oil, and place the figs in the pan cut side down. Sauté for 2 minutes over medium heat.

2.

Remove the crust from the bread, then cut into cubes. Peel the garlic, and pass through a press. Flip the figs, then add the bread, garlic, and orange zest to the pan. Toast the bread cubes until golden brown.

3.

Rinse and trim the arugula. Dry and transfer to a large bowl. Add the vinegar, olive oil, and honey. Season to taste with salt and pepper, then toss to combine. Divide the arugula mixture onto plates, and top with the figs and the croutons. Sprinkle with pepper and the grated pecorino cheese, and serve immediately.

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