Fall Fig and Bacon Salad With Thyme Shallot Vinaigrette

Name: Fall Fig and Bacon Salad With Thyme Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 large handfuls of kale, massaged to soften; 4 crumbled pieces of cooked bacon; 1 C cooked farro or barley; 2 ripe figs; 1/2 a pear of your choice; 2 Tbsp blue cheese; 2 Tbsp toasted walnuts; 1 Tbsp pomegranate arils for topping; 2 shallots, sliced thinly; 1 clove garlic, minced; 1/3 C extra virgin olive oil; 1-2 Tbsp apple cider vinegar; 2 Tbsp fresh thyme leaves; salt and pepper to taste

by The Black Cat Kitchen

2 salads

45 min

Fall is coming.....!! The most wonderful time of the year is fast-approaching and I am so ready. Summer is great, don't get me wrong. But by mid-August, I am just ready for crisp nights with a fire outside and hot beverages and autumnal flavors like squash, apples, and..figs!

I used to be very bland about my salad choices. Simple dressing, lettuce and I was good to go. Now, I have gone to the opposite end of the spectrum. I love grains on a salad, a zesty vinaigrette, crunchy nuts, and even FRUIT. I use to hate fruit in a salad, and now I cannot imagine one with out.

This mixture has all of the wonderful flavors of an early fall and so many fun textures and flavors. I hope you'll give it a try and enjoy !

fall fig and bacon salad with thyme shallot vinaigrette

Fall Fig and Bacon Salad With Thyme Shallot Vinaigrette

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Recipe details

Yield 2 salads
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

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Ingredients

Fall Salad

2 large handfuls of kale, massaged to soften
4 crumbled pieces of cooked bacon
1 C cooked farro or barley
2 ripe figs
1/2 a pear of your choice
2 Tbsp blue cheese
2 Tbsp toasted walnuts
1 Tbsp pomegranate arils for topping

Shallot Vinaigrette

2 shallots, sliced thinly
1 clove garlic, minced
1/3 C extra virgin olive oil
1-2 Tbsp apple cider vinegar
2 Tbsp fresh thyme leaves
salt and pepper to taste

Instructions

Fall Salad

Bring pot of water to boil, cook the farro
Cook bacon in a skillet until crisp. Set aside to drain
Massage your kale and be sure to remove the woody center stem it sometimes has
Make your shallot vinaigrette
Slice your figs and pears and top the salads with those
Crumble your bacon and put on both salads
Add your cooked farro to the salads
If you walnuts are not already toasted, give them a light toasting in a skillet (be careful not to burn if you do this method)
Top salad with walnuts, pomegranate seeds, and blue cheese
Top salad with vinaigrette when ready to serve and enjoy!

Shallot Vinaigrette

Slice your shallots and put in deep bowl
Mince garlic and add to bowl
Add vinegar and thyme leaves
Slowly add your olive oil and whisk all ingredients quickly to combine the oil
Add salt and pepper to taste

Tips

There is a little bit of prep/cooking work ahead of time. Feel free to double or triple the recipe for a week of salads for meal prep-that is what I usually end up doing!
I cook the farro and bacon simultaneously to save time

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