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
- 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
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.
Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette
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.
Calories: 570kcal | Carbohydrates: 33g | Protein: 6g | Fat: 49g | Saturated Fat: 6g | Sodium: 29mg | Potassium: 805mg | Fiber: 10g | Sugar: 19g | Vitamin A: 385IU | Vitamin C: 12.5mg | Calcium: 66mg | Iron: 1.7mg