Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Spicy Greens Salad with Figs, Beets and Gorgonzola

To toast and peel the hazelnuts for this recipe, preheat the oven to 400F. Spread the hazelnuts on a cake pan. Toast the nuts for 6 to 8 minutes, or until the skins crack. Remove them from the oven, and cool forabout 10 minutes. Rub the hazelnuts in a kitchen…

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

To toast and peel the hazelnuts for this recipe, preheat the oven to 400F. Spread the hazelnuts on a cake pan. Toast the nuts for 6 to 8 minutes, or until the skins crack. Remove them from the oven, and cool forabout 10 minutes. Rub the hazelnuts in a kitchen towel to loosen the skins. Pick the nuts out of the towel, and discard the bits of skin.

Servings
SERVING

Ingredients

Spicy greens salad

  • 4 medium-sized beets, tops trimmed off
  • 6 cups mixed arugula, baby spinach and shredded radicchio, washed and dried
  • 4 fresh figs, stems trimmed, quartered lengthwise
  • 30 chopped, toasted hazelnuts

Vinaigrette

  • 2 Tbs. olive oil
  • 2 Tbs. hazelnut oil
  • 2 Tbs. red wine vinegar
  • 2 Tbs. orange juice
  • 1 Tbs. brown sugar
  • 1/2 cup crumbled Gorgonzola cheese
  • Salt and freshly ground black pepper to taste

Preparation

  1. Preheat the oven to 400F.
  2. Wrap the beets in foil, and bake for 45 minutes to 1 hour, or until very tender when poked with a skewer or thin paring knife. Remove from the oven, let beets cool and slip off the skins with a paring knife. Dice the beets, and set them aside.
  3. To make the Vinaigrette: Put all the vinaigrette ingredients into a blender, and purée until smooth.
  4. To assemble the Spicy Greens Salad: In a large bowl, toss the beets and greens with the vinaigrette. Divide the salad equally among 4 plates. Top with the figs, sprinkle with the hazelnuts and serve.

Nutrition Information

  • Serving Size Serves 4
  • Calories 330
  • Carbohydrate Content 26 g
  • Cholesterol Content 15 mg
  • Fat Content 24 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 5 g
  • Sodium Content 280 mg
  • Sugar Content 17 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g