Spinach Fig Salad with Balsamic Vinaigrette

This Spinach Fig Salad is made with fresh figs, avocado, toasted walnuts, and homemade balsamic vinaigrette for a delicious fall salad that will fill you up.

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I was at the grocery store the other day…

Okay, that’s a terrible way to start off a story. I’m at the grocery store EVERY day. The cashiers all know me by name. They know that when I’m with my kids it means I’m likely stressed out and it’s best not ask how I’m doing and they know when I’m not with my kids I’ll chat up a storm. My grocery store is my home away from home.

So, like every day, I was at the grocery store when I noticed something very exciting. Fresh Figs! Coming out for the first time of the season in all their glory and splendor.

Beautiful, colorful, juicy, sweet figs. Welcome back!

Clearly I had to mark this wonderful occasion by coming up with a recipe that would highlight this beautiful time of year; the time when summer slowly slips into fall and new locally sourced fruits and vegetables become available. So I went home and got to work in my kitchen. The results?

A beautiful and delightful Spinach Fig Salad with Balsamic Vinaigrette. And friends, it was lovely!

Ingredients for Spinach Fig Salad

All you need to make this perfect fall salad is:

• fresh spinach
• figs
• avocado
• walnuts
• red onion
• Balsamic Vinaigrette

How to make the Spinach Fig Salad

Not only is this salad packed with nutrient-dense foods that will leave you feeling great, but this salad is also SUPER EASY to make. It can be made in just about 20 minutes for a wholesome and hearty midday meal.

Step one – Toast the Walnuts

The first step in making this salad is to toast the walnuts. They toast up pretty quickly, so roast them at a lower temperature than most nuts (around 350 degrees) and make sure to check them often to prevent burning. One they are fragrant and dark brown, remove them from the oven and let them cool before tossing them in with the salad.

Step two – Make the Balsamic Vinaigrette

Next, and what really makes this salad one of my favorites, is the Balsamic Vinaigrette. To make this vegan dressing, blend together the ingredients until your dressing is rich and creamy. You can use a small blender or just shake up the ingredients in a sealed Mason jar.

Or, for a shortcut, simply buy your Balsamic Vinaigrette at the store. That’s what I do half the time, anyway.

Step three – Toss it all together

Once the walnuts and dressing are ready, thinly slice the avocado and onions and cut the figs in half. Toss it all together with the spinach and serve!

Serving and storing the Fig Spinach Salad

• Serve salad immediately.
• Store leftover salad in the refrigerator for up to 1 day. Store salad dressing separating for up to 1 week.
• Pair it with Butternut Squash and Kale Lasagna or my Curried Pumpkin Soup for a festive October dinner.

More Fall Salad Recipes

Now that fall is upon us, let’s take a look at some of my other favorite fall recipes.

• Kale Pomegranate Salad with Tofu Feta
• Spinach and Strawberry Salad
• Warm Kale Salad with Curried Tofu
• Curry Apple Spinach Salad

But before you go, let’s take a look at the recipe below.

Spinach Fig Salad with Balsamic Vinaigrette

This Spinach Fig Salad is made with fresh figs, avocado, toasted walnuts, and homemade balsamic vinaigrette for a delicious fall salad that will fill you up.

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Print

Course: Salad
Cuisine: English
Keyword: Fig Salad
Servings: 2 people
Calories: 570 kcal
Author: Sarah McMinn

Ingredients

Fig Spinach Salad

• 2 large handfuls fresh spinach
• 4 figs cut in half
• 1 small avocado pitted and sliced
• ⅓ cup walnuts
• ¼ cup red onions chopped

Balsamic Vinaigrette

• ½ cup extra-virgin olive oil
• ¼ cup balsamic vinegar
• 1-2 cloves garlic minced
• 1 tablespoon dijon mustard
• 1 teaspoon maple syrup
• salt and pepper to taste

US Customary - Metric

Instructions

1. In a small blender, combine the ingredients for the Balsamic Vinaigrette and set aside.

2. Roast the walnuts at 400 degrees for 5-7 minutes, until lightly brown. Remove from the oven and let cool.

3. Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette

Recipe Notes

This recipe will make more balsamic vinaigrette than needed. The rest can be stored in an airtight container in the refrigerator for up to 2 weeks. 

Nutrition Facts

Spinach Fig Salad with Balsamic Vinaigrette

Amount Per Serving

Calories 570 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 6g38%

Sodium 29mg1%

Potassium 805mg23%

Carbohydrates 33g11%

Fiber 10g42%

Sugar 19g21%

Protein 6g12%

Vitamin A 385IU8%

Vitamin C 12.5mg15%

Calcium 66mg7%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.