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A bowl of fig salad with spinach, goat cheese and pecans.
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Fig Salad with Spinach

This fig salad is fresh figs, spinach, goat cheese and candied pecans, all tossed together in a homemade balsamic vinaigrette. A quick and easy side dish that's full of flavor.
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 220kcal
Author Sara Welch

Ingredients

For the Salad

  • 6 cups baby spinach
  • 2 cups fresh figs quartered
  • 1/2 cup goat cheese crumbled
  • 1/2 cup candied pecans chopped

For the Dressing

  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 2 teaspoons shallot minced
  • salt and pepper to taste

Instructions

For the dressing

  • Place all the dressing ingredients in a small bowl. Whisk well to combine.

For the salad

  • Place the spinach, figs, goat cheese and candied pecans in a large bowl.
  • Drizzle the dressing over the salad and toss gently to combine.
  • Serve immediately.

Notes

  1. The dressing can be made up to 5 days in advance.
  2. You can use any type of fresh figs. My favorite options include black Mission figs, green Kadota figs or striped tiger figs.

Nutrition

Calories: 220kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 151mg | Potassium: 371mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3122IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 2mg