This vegan and gluten free fig and pomegranate salad is sure to be a crowd pleaser! It's quick, easy, and delicious - taking only 15 minutes to prepare! The perfect dish for when you want a healthy lunch or dinner. Drizzle this salad with our sweet balsamic dressing and each bite will be an explosion of flavor!
This delicious and healthy salad is made using fresh arugula, spinach, figs, pomegranate, roasted walnuts, and a plant based greek cheese. Pair it with our sweet balsamic salad dressing and it truly is the perfect blend of flavors. With each bite, a new flavor opens up!
The figs, when fully ripe, have a soft melt-in-your-mouth texture. It has a sweet honey-like taste and floral notes that are perfect in sweet salads and especially in desserts like this Vegan Fig Loaf Cake. They are beautiful and are sure to make any dish a masterpiece!
- Preparation time: 10 minutes
- Cooking time: 5 minutes
- Total: 15 minutes
- Fresh figs
- Vegan white cheese
- Basil leaves
For the sweet balsamic dressing:
- Olive oil
- Balsamic vinegar
- Maple syrup
How to make this vegan fig and pomegranate salad
- Roast the walnuts in a dry skillet over low heat for 5-7 minutes, stirring occasionally, until lightly brown. Put aside and let cool.
- Add the dressing ingredients into a small jar and cover with a lid. Shake until mixed.
- Place arugula, spinach and torn basil leaves in a large bowl then add the roasted walnuts.
- Deseed half a pomegranate and sprinkle the seeds in the bowl.
- Drizzle the dressing over the salad bowl, tossing the salad until all the leaves are lightly coated.
- Crumble the cheese and add to the salad bowl.
- Place sliced figs on top, lightly toss. Enjoy!
Tips For Success And Variations
- Make sure you take the time to roast the walnuts. Not only will they have a darker and more beautiful color, but roasting walnuts will give it a more intense flavor!
- If you're not vegan, you can use honey in the sweet balsamic dressing instead of the maple syrup.
- You can use a dairy or dairy-free white cheese, whichever you prefer. This recipe uses a white coconut-based greek cheese.
- This salad is best eaten fresh and consumed within an hour, especially if the dressing has already been added. The vegetables will begin to wilt and the fig will brown the longer it sits.
- However, if you do have leftovers then store it in an airtight container to be eaten the next day. Store any extra salad dressing separately in a jar with a lid.
- Skillet (for roasting walnuts)
- Chopping board
- Kitchen knife
- Salad bowl
This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.
2 servings per container
Serving Size1 servings
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 15g 75%
- Sodium 110mg 5%
- Amount Per Serving% Daily Value *
- Potassium 767mg 22%
- Total Carbohydrate
- Dietary Fiber 7g 29%
- Sugars 34g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.