Ingredients
Directions
Make ahead of time and store in the refrigerator for up to one week: Vegan Feta and Lemon Shallot Vinaigrette.
Preheat oven to 350 degrees F.
Prepare the walnuts and figs: In a medium bowl, add the maple, cinnamon, and salt, if using. Stir well until the walnuts and figs are completely coated in the maple mixture.
Add the chopped walnuts and sliced figs. Stir to fully coat.
Place the walnuts and figs on a parchment-lined baking sheet. Make sure they’re spread out evenly and figs are cut side or open side up. Bake for 15 minutes. Once finished cooking, remove from the oven and let cool for 10–15 minutes.
In the meantime, prepare your salad ingredients: Split the arugula, red onion, radish, and wheat berries between two plates. Lay a bed of greens on the bottom followed by onion and radish, then place the ¾ cup scoop of wheat berries in the middle.
Add the desired amount of salad dressing on top.
Split the walnuts and figs between the two plates.
Add ½ cup tofu feta to each plate.
Sprinkle with salt and pepper, if desired.
Chef's Notes
Substitutions
If you can’t find fresh figs, look for dried figs to chop and add to your salad. However, note that you won’t cook the dried figs, you’ll only cook the walnuts (and can, therefore, add half the amount of maple, cinnamon, and salt, if using).
Instead of arugula, use another leafy green of choice like spinach, kale, or endive.
Instead of walnuts, try pistachios or pecans.
In place of homemade vegan feta cheese, use your favorite whole food brand of vegan cheese in supermarkets like Miyokos or Treeline Cheese spreads.
Sugar-Free
Use fresh orange juice in place of maple syrup.
Ingredients
Directions
Make ahead of time and store in the refrigerator for up to one week: Vegan Feta and Lemon Shallot Vinaigrette.
Preheat oven to 350 degrees F.
Prepare the walnuts and figs: In a medium bowl, add the maple, cinnamon, and salt, if using. Stir well until the walnuts and figs are completely coated in the maple mixture.
Add the chopped walnuts and sliced figs. Stir to fully coat.
Place the walnuts and figs on a parchment-lined baking sheet. Make sure they’re spread out evenly and figs are cut side or open side up. Bake for 15 minutes. Once finished cooking, remove from the oven and let cool for 10–15 minutes.
In the meantime, prepare your salad ingredients: Split the arugula, red onion, radish, and wheat berries between two plates. Lay a bed of greens on the bottom followed by onion and radish, then place the ¾ cup scoop of wheat berries in the middle.
Add the desired amount of salad dressing on top.
Split the walnuts and figs between the two plates.
Add ½ cup tofu feta to each plate.
Sprinkle with salt and pepper, if desired.
