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This spinach salad recipe is full of figs, roasted acorn squash, candied pecans and blue cheese and is finished off with a honey balsamic dressing.

Fig Spinach Salad

A fig salad full of spinach, figs, blue cheese, roasted acorn squash and candied pecans, all tossed in a balsamic dressing. A unique fall salad option!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 323kcal
Author Sara Welch


  • 6 cups baby spinach
  • 1 1/2 cups of quartered fresh figs
  • 2 tablespoons olive oil divided use
  • 1 tablespoon honey divided use
  • 1 small acorn squash
  • cooking spray
  • salt and pepper
  • 1/3 cup candied pecans
  • 1/3 cup crumbled blue cheese
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard


  • For the dressing:
  • In a small container combine the balsamic vinegar, dijon mustard, 1 tablespoon of olive oil and 1 teaspoon of honey. Season generously with salt and pepper. Whisk to combine or put a lid on the container and shake vigorously.
  • Preheat the oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray. Cut the acorn squash in half and remove seeds. Slice the squash crosswise into 1/2 inch thick slices.
  • Lay the squash slices in one even layer on the baking sheet. Drizzle with 1 tablespoon of olive oil and 2 teaspoons of honey. Toss the squash to coat evenly in the honey and olive oil. Season generously with salt and pepper.
  • Roast the squash for 20-25 minutes, until squash is tender and browned. Remove from oven and cool until slightly warm or room temperature.
  • Place the spinach in a large bowl, top with figs, squash, pecans and blue cheese. Pour the dressing over the salad and toss. Serve immediately.


Make Ahead: The squash can be roasted a day in advance and the dressing can be made up to 3 days in advance.


Calories: 323kcal | Carbohydrates: 33g | Protein: 8g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 383mg | Fiber: 7g | Sugar: 14g