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Early Fall Farmers Market Salad

Prep Time 15 mins


Salad Dressing

  • 1/4 tsp cinnamon
  • 1/2 tsp honey
  • 2 tsp extra virgin olive oil
  • 2 1/2 tsp white vinegar
  • black pepper to taste
  • 1/4 tsp salt
  • 1 large orange


  • 6 cups arugula (about 10 oz)
  • 1/2 pomegranate
  • 4 tbsp raw pumpkin seeds
  • 1/2 cup hazelnuts
  • 6 figs
  • 1 apple
  • 1/2 cup blue cheese
  • 6 slices prosciutto



  • Roast hazelnuts: Set oven to 350F. Place hazelnuts on a baking sheet without having any overlap. Toast for 12 minutes. Allow to cool. To remove skins, place in a tea towel and gently rub hazelnuts.
  • Remove any long stems from arugula and wash leaves (best to use a salad spinner!)
  • Remove pomegranate seeds from half of the pomegranate. Check the above link on the best way to remove pomegranate seeds!
  • Remove fig stems and cut figs into quarters. You can also slice figs as well, but you can choose your preference.
  • Remove apple core and slice pieces for your salad.
  • In a large bowl, combine arugula, pomegranate seeds, pumpkin seeds, hazelnuts, sliced figs, and sliced apples.
  • Crumble blue cheese with salad and add sliced prosciutto


  • Juice one large orange for dressing base
  • In a small bowl or cup, whisk freshly squeezed orange juice, cinnamon, honey, olive oil, white vinegar, black pepper (to taste), and salt
  • Add dressing to salad and toss! Enjoy!