Last weekend was the latest get-together from . The October potluck was held at in Haebangchon and the turnout was excellent. snacks and desserts were out selling their gluten-free treats and had jars of their tasty Texas salsa for sale. The ladies from the were also out selling their fantastic seasonal cookbooks. The autumn cookbook is perfect for this time of year and the recipes use seasonal, local ingredients. Right now, figs are all over the place, so here’s a great recipe from Pinch and Dash that takes advantage of the fall harvest.

Fig and Walnut Salad with Plum Vinaigrette Recipe

For the salad…

-a variety of fresh greens (green leaf lettuce, celery leaf, and chicory, etc. Korea has lots of fun, tasty greens so try some new ones!)
-two small plums
-a few fresh, plump figs (found at traditional markets, but get them fast because the season is almost over!)
-a generous handful of walnuts
-a handful of pumpkin seeds
-a handful of fresh basil

For the vinaigrette…

You can make a big batch of dressing and save what’s leftover in the fridge for later in the week.

-half cup of olive oil
-half cup of brown rice vinegar
-a teaspoon ground cinnamon
-two teaspoons Korean plum (매실) syrup. There are many sweet types of syrup used in Korea to make traditional teas. You can also use sugar instead.
-a pinch of salt and fresh ground black pepper

Shake the dressing ingredients together in a bottle (re-used bottles work perfectly for this). Adjust the flavors to taste.

Wash the greens well, roughly chop and arrange on a plate. Wash the plums, cut into thin, bite-sized pieces and layer over the greens. Wash the figs, chop off stems, quarter and add to the plate. Toast the walnuts and pumpkin seeds for just a few minutes, tossing them often so they brown evenly. Sprinkle over the salad. Finish with a sprinkling of fresh basil and a drizzle of plum vinaigrette.

This salad is anything but boring and looks beautiful displayed on a plate. Serve it when you want to impress your friends and they will have no idea how easy it actually is to prepare. The monthly gatherings by Seoul Vegan Potluck have lots of tasty treats like these. Join them for their November Vegan Potluck on the 18th for a Thanksgiving celebration! You can see more recipes from the potlucks on the SVP recipe blog.

Written by Claire Harris

Image by Jessica Mitchell Perlaza