Ingredients
- 10 oz (300 g) whole-wheat bow-tie pasta, or pasta of choice
- A couple handfuls arugula
- 8–10 figs, halved
- 2 tbsp olive oil
- 1 small head broccoli, cut into florets
- 1 small red onion, thinly sliced
- ½ cup walnuts, chopped
- ½ cup dried cranberries
- Microgreens
- Balsamic glaze, for drizzling (optional)
- Salt and freshly ground black pepper, to taste
Dressing
- 2 tbsp balsamic vinegar
- ⅓ cup olive oil
- 3 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 400°F (205°C).
Step 2
Cook the pasta according to the package directions. Drain and rinse under cold water.
Step 3
Toss the broccoli with olive oil, salt, and pepper. Roast for 15–20 minutes until browned and crisp at the edges.
Step 4
Whisk together all dressing ingredients and adjust to taste.
Step 5
Toss the pasta with the dressing. Add the arugula, broccoli, walnuts, cranberries, onion, microgreens, and figs. Drizzle with balsamic glaze and serve.
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