Goat Cheese Spinach Arugula Fig Salad

5 from 1 reviews


  • 8 cups spinach & arugula mix
  • 812 figs, stems removed, sliced or chopped
  • 4oz fresh goat cheese, crumbled

balsamic fig dressing:

  • 4 figs, stems removed and halved
  • 1/4 TBS extra virgin olive oil
  • 2.5 TBS balsamic vinegar
  • 1.5 TBS pure maple syrup (may leave out if you really like vinegar)
  • 1/4 tsp vanilla extract (optional but makes for unique flavor)
  • 1 tsp stone ground mustard
  • salt & pepper to taste
  • 34TBS water to thin

additional topping ideas: choice of protein, avocado, nuts, seeds, peaches, etc.


  1. In a large bowl add spinach & arugula mix, sliced figs and crumbled goat cheese.
  2. In a small food processor or blender add figs, extra virgin olive oil, balsamic vinegar, pure maple syrup, vanilla extract, stone ground mustard, and couple dashes of salt & pepper if you wish. Start with about 3 tablespoons of water and blend until smooth. If you’d like a thinner dressing, add another tablespoon or so of water and blend again.
  3. Toss salad with dressing to coat, or allow guests to serve themselves.


-This fig salad would make a great lunch option with additional toppings and your favorite protein.
-Store leftover dressing in fridge up to 1 week. Also makes a great chicken marinade for the grill!