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My Darling Vegan
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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Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Course: Salad
Cuisine: Vegan, Gluten-Free
Servings: 2 people
Calories: 570 kcal
Author: Sarah McMinn
Fig Spinach Salad
  • 2 large handfuls fresh spinach
  • 4 figs cut in half
  • 1 small avocado pitted and sliced
  • cup walnuts
  • ¼ cup red onions chopped
Balsamic Vinaigrette
  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

Serving and Storing – This salad makes a great side to my Pomegranate Balsamic Portobello Steaks or Lemon Pepper Cauliflower Steaks. Or serve it as part of your Summer BBQ dishes for a light and refreshing late summer salad.

This salad is best eaten within an hour of assembling as the avocados and figs will start to quickly brown. Leftover salad can be stored in an airtight container in the refrigerator to be eaten the next day.

Nutrition Facts
Calories Per Serving: 570
% Daily Value
Carbohydrates 33g 11%
Protein 6g 12%
Fat 49g 75%
Saturated Fat 6g 38%
Sodium 29mg 1%
Potassium 805mg 23%
Fiber 10g 42%
Sugar 19g 21%
Vitamin A 385IU 8%
Vitamin C 12.5mg 15%
Calcium 66mg 7%
Iron 1.7mg 9%