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.
In a small blender combine the ingredients for the Balsamic Vinaigrette and set aside.
Roast the walnuts at 400 degrees for 5-7 minutes, until lightly brown. Remove from the oven and let cool.
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.