Vegan Fig and Applewood Cheese Salad, Perfect for Autumn

Summer is officially over. Gone are the days where London has seen a miraculous period of constant sunshine. We are back into the London we know: chilly and a bit wet. Autumn is looming its head from the corner, whispering about pumpkins and Halloween (if we even get to celebrate it, we will just have to see what Corona says). And apart from taking out all the sweaters and umbrellas from the closet, what is the best way to transition into the autumn season? By celebrating it with seasonal fruit that mother nature gifts us in this period: figs.

Now, before I get slandered by the Vegan Troll Police, yes, figs are vegan despite what you might have read on the internet. It is the natural cycle of life and we cannot do much about that. Bees and wasps are cool, and without them we wouldn’t have much of an Earth to live on, including these figs. And they are sweet and delicious especially combined with vegan apple wood cheese as I recently discovered.

Can we just appreciate for a second how the leafy background matches the salad leaves on the plate? Thank you, I thought it looked pretty! Although the salad leaves were not freshly picked from the garden, the rocket was and we mixed it all together to create this beautiful concoction of green.

The ingredients are as follows:

  • Mixed salad leaves
  • Rocket
  • 2 figs
  • 100g Applewood cheese
  • Cherry tomatoes
  • Homemade french dressing
  • Croutons (optional, for a crunchy taste)

The process is quite simple:

First, wash all the vegetables. Cut the figs in 4 and peel them. Cut the cherry tomatoes into 4 pieces as well.

In a large bowl, mix the salad leaves and cherry tomatoes and mix them with some French dressing. Then place it on a flat plate or bowl once ready.

Meanwhile, cut the Applewood cheese in small squares and toss them into the salad.

Place the cut figs on top.

For the croutons:

Take an old piece of bread and cut it into squares. Season with a bit of olive oil, sea salt and garlic. Place in the oven for 10- 12 min, 180 degrees.

For the French dressing:

Use a mixing bowl and add some olive oil, apple cider vinegar, a pinch of sugar and a teaspoon of Djon mustard. Mix everything well et voila!

Hope you enjoy this summer-autumn transitional meal 🙂 If you are in the mood for more salad, check out the Vegan Quinoa Salad here. It is crunchy and tasty!

Paulina x

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