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
Course: Salad
Cuisine: English
Keyword: Fig Salad
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

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.